Recipe by adena mangis
This recipe is quick and easy.I got the recipe off of a bisquick box. Yummy and lower in fat than fried chicken fingers.
Top Review by regularguy
Great recipe, except for a few things. <br/>To cut the chicken, first cut the breasts horizontally, in half. then you can cut the breast halves diagonally in 4-5" long strips. There will be two pieces per breast of nugget shaped chicken at the end, but that's fine - it's good that way too.<br/>Do not use grated parmesan cheese like what you would find in a bag - do use the "powdered" stuff you would find in a can, that you would use for spaghetti. This recipe does not work properly with the small strips of parmesan cheese, at all. The first time I tried to make this recipe I used the grated bagged parmesan and it just didn't work period, perhaps if I had diced the strips it would have helped but it was too late by that point - just use the powdered stuff. You could use a little bit more paprika and garlic salt without making it too salty or paprika-y. I use about 3/4 a tsp of each. I also put in about a tsp of cayenne pepper because I love hot and spicy foods, and I love cayenne pepper - it really makes the recipe all that much better. <br/>This is the biggest thing - be absolutely sure to divide the mixture in two small ziploc bags, do NOT use a gallon ziploc bag, it's not only too big but after dipping the chicken strips into the egg, it will goop up the mix and make it chunky and not stick to the chicken strips properly and you will turn out a substandard dish. By splitting the mix you ensure that it will not become goopy. Also make sure to let the egg drip off the chicken strip as much as possible, back into the rest of the scrambled egg that you have in your small dipping dish - the less egg on the chicken strip the better, to prevent the mixture from becoming goopy.<br/>Also make sure to heat up some butter in the microwave, the best butter you can possibly get, I do not recommend using any typical supermarket butter, but rather Irish or French butter that's from grass fed cows - like Kerry Gold (Irish butter) or President (French butter), either one of those is a great choice.<br/><br/> You may think using gourmet high quality butter on a dish like this is a waste but believe me it makes all the difference in taste. What would be a 3 star review is changed to at least a 4.5/5 with the quality butter and the modifications I've made (such as the red pepper and additional seasoning). Don't hesitate to add your favorite spice to this recipe, it will turn out great.
- 3 boneless skinless chicken breast halves (cut into 1/2 inch strips)
- 2⁄3 cup Bisquick baking mix
- 1⁄2 cup grated parmesan cheese
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon paprika
- 1 egg, slightly beaten
- 3 tablespoons butter or 3 tablespoons margarine, melted
Directions See How It's Made
- Heat oven to 450 degrees.
- Line a cookie sheet with foil; spray with cooking spray.
- In a plastic resealable bag, mix Bisquick mix, cheese, garlic, and paprika.
- Dip half the chicken strips in egg; place in bag of Bisquick mixture. Seal bag and shake to coat.
- Place chicken on cookie sheet.
- Repeat using remaining chicken.
- Drizzle butter over chicken.
- Bake for 12-14 minutes, turning halfway through bake time.