Ultimate Chicken Fingers

READY IN: 35mins
Recipe by Color Guard Mom

I found this on the Bisquick box and we LOVE it! We have it two to three times a week with a large garden salad and light honey dijon mustard - mmm, mmm. One thing I do in addition to the recipe is I spray the pieces with pam cooking spray before putting in the oven. I also bake for 10 minute and then flip and bake for 5 to 10 more. For Freezing Directions, courtesy of OAMC Freezer Tag, please look at the bottom of the Directions section. Thank you Erindipity!

Top Review by PSASSY

I served these last night and they were a huge hit! I have already added the recipe to my cookbook software in "Our Family Favorites" cookbook. The only changes I made were to omit the melted butter and I brined the chicken tenders with 1/8 c. of kosher salt and water for a few hours prior to baking. I usually always brine poultry because it makes such a huge difference in flavor and the meat is always so moist and tender, never dry and tough. I served these with some BBQ and Buffalo dipping sauces. I also broke out the deep fryer and made some homemade french fries. Fabulous! I will definitely make some to put in the freezer for quickie meals. Thanks for sharing this recipe!

Ingredients Nutrition

Directions

  1. Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray. In 1 gal plastic resealable food-storage bag, mix Bisquick mix, cheese, salt and paprika.
  2. Dip half the chicken strips into egg; place in bag of Bisquick mixture.
  3. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat using remaining chicken. Drizzle butter over chicken.
  4. Bake 12-14, turning halfway through bake time with pancake turner, until no longer pink in center.
  5. To freeze: Coat chicken in mixture. Lay flat on a baking sheet and freeze until firm.
  6. To serve: from frozen, bake at 350 15-20 minutes per side.

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