Bisquick Chicken Fingers Recipes

GLUTEN-FREE ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• Stir Bisquick™ mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick™ mixture; repeat dipping in eggs and Bisquick™ mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
• Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. 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 butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

OVEN FRIED BISQUICK CHICKEN

Steps:

• Preheat oven to 425°F.
• Melt butter in 13 x 9 x 2 baking pan in the hot oven.
• Mix dry ingredients together very well and coat chicken.
• Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.

ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. 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 butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

BISQUICK CHICKEN TENDERS

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line a cookie sheet with aluminum foil and spray it with cooking spray.
• In a 1-gallon Ziploc bag, combine Bisquick mix, cheese, salt, and paprika.
• Dip half the chicken strips into the egg. Place the egg-washed chicken strips into the bag. Seal the bag and shake until the strips are coated.
• Transfer the strips onto the cookie sheet. Repeat with remaining chicken. Drizzle melted butter over the chicken strips.
• Bake for 12 to 14 minutes. At the 6-minute mark, flip the strips over with a pancake turner. Chicken tenders are done when they turn golden brown and no longer pink in the center.
• Enjoy!

BISQUICK CHICKEN TENDERS

Steps:

• Preheat oven to 450°F. Line baking sheet with foil and spray with cooking spray, or line with parchment paper.
• Add beaten egg to a small tray or rimmed plate. Mix Bisquick, cheese, garlic salt and paprika together and add to 1-gallon resealable plastic food-storage bag.
• Dip the chicken strips into egg; then place in bag of Bisquick mixture. Seal bag; shake to coat. Then REPEAT the process by dipping chicken into egg and shaking in Bisquick mix again. You don't want to skip this step - it makes the chicken crispy and perfectly breaded. Place chicken on prepared baking sheet. Drizzle butter over chicken.
• Bake 14 minutes. Using tongs, turn chicken tenders half way through (7 minutes). Use an instant read meat thermometer to check temperature of chicken tenderloins. Poultry should be cooked until the internal temperature is 165ºF. Serve with your favorite dipping sauces like honey mustard or ranch.
• Spray air fryer basket with cooking spray. Preheat air fryer according your manufacturer's directions.
• Add beaten egg to a small tray or rimmed plate. Mix Bisquick mix, cheese, salt and paprika and add to a 1-gallon resealable plastic food-storage bag.
• Dip the chicken strips into egg; then place in bag of Bisquick mixture. Seal bag; shake to coat. Then REPEAT the process by dipping chicken into egg and shaking in Bisquick mix again. You don't want to skip this step - it makes the chicken crispy and perfectly breaded. Place chicken on prepared baking sheet. Drizzle butter over chicken.
• Air fry at 425ºF for 10-12 minutes. Using tongs, turn chicken tenders half way through (5 - 6 minutes). Use an instant read meat thermometer to check temperature of chicken tenderloins. Poultry should be cooked until the internal temperature is 165ºF. Serve with your favorite dipping sauces like honey mustard or ranch.

BISQUICK CHICKEN FINGERS

Steps:

• Preheat oven to 425 and line a baking pan with foil and spray with cooking spray. Set aside.
• Add egg to a small bowl and whisk well. Set aside.
• Add Bisquick, cheese, garlic powder, salt and paprika to a mixing bowl and mix well.
• Dredge chicken in egg and then Bisquick mixture and coat well. Place onto prepared baking sheet. Repeat until all chicken is coated.
• Bake for 12-14 minutes, flipping halfway through.
• Serve immediately.

ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450ºF. Line baking sheet with foil; spray with nonstick cooking spray.
• Mix Bisquick mix, cheese, garlic salt and paprika in large resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on baking sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

BISQUICK CHICKEN FINGERS

Steps:

• 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.

BISQUICK BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 450°F. Line cookie sheet with foil and spray with cooking spray. Mix Bisquick, cheese, salt and paprika in Ziploc bag.
• In medium bowl beat egg and dip half of chicken strips in egg and then place in bag. Seal bag and shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle melted butter over chicken.
• Bake 12-14 min, turning halfway through bake time, until chicken is no longer pink in center and cooked through.