Prep 15 mins
Cook 15 mins
This was adapted from a recipe on the back of the box. This is great cold and also good for potlucks. You could keep the chicken legs warm in a crock-pot, set on low.
- Heat oven to 450°F Line cookie sheet with foil; spray with cooking spray.
- In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, salt, basil and garlic powder.
- Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle melted margarine over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
I made this on 12/29/11 for the " Bargain Basement " Event, and most importantly mine and my SO's dinner :). I did something to this recipe that I hardly do, the recipe was prepped exactly as it was written. But there was a problem in Step 3, it reads" Dip half the chicken strips into egg " but in the title and list of ingredients it mentions legs. With a novice Chef it might be a bit confusing.After baking the chicken for 15 minutes, it was still raw.After turning I added 15 more minutes.The extra 15 minutes seemed to get it done,but it wasn't crispy. So, the chicken was popped under the broiler to get the desired crispness. We both enjoyed the seasonings.Since my SO enjoys dark meat better than I do, he enjoyed it more.I bet this recipe would be really good using bone in chicken breasts.Thanks for posting and, " Keep Smiling :) "
We loved this chicken, it had great flavor and was super moist. I added more pepper than it called for but we love pepper. Wonderful recipe, I'm just sorry for the circumstances that I decided to make it.
I was disappointed in this recipe. I cooked the chicken for over 20 minutes and it was still red and raw inside, and the coating never browned or got crispy. I was cooking "tenders" along with the legs, and those turned out in around 10 minutes, although we had to broil them for a minute to brown them up.