Bisquick Chicken Strips
Make crispy Bisquick chicken tenders with this easy recipe! Perfect for dinners, parties, and snacks, these Bisquick chicken fingers are a family favorite!
Servings: 6 servings
Calories: 355kcal
Equipment
- Baking Sheet
- dipping trays
- Meat thermometer to check temperature of chicken (optional)
- Ziplock bag
Ingredients
- 2 eggs slightly beaten
- 1 ½ cup original Bisquick mix (see notes for DIY baking mix recipe)
- ½ cup grated Parmesan cheese
- 1 ½ teaspoons garlic salt
- 1 teaspoon paprika
- 1 ½ pounds chicken tenderloins (see notes below to substitute with chicken breasts)
- 3 Tablespoons butter melted
Instructions
Oven directions
- 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.
Air Fryer directions
- 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.
Notes
- For extra crispy chicken fingers, lightly spray the coated meat with cooking spray before baking. This mimics the effect of frying, giving you golden, crunchy chicken straight from the oven!
- To substitute chicken breasts for chicken tenderloins: use 3-4 boneless skinless chicken breast halves (about 1 1/2 pounds), cut crosswise into 1 1/2-inch strips.
- Spicy Fingers: Add ½ teaspoon cayenne pepper or smoked paprika to the Bisquick mix for a spicy kick.
- Parmesan Crusted: Mix ¼ cup grated parmesan cheese into the Bisquick mixture for a cheesy flavor boost.
- Gluten-Free Option: Use gluten-free Bisquick for a celiac-friendly alternative.
- Air Fryer Fingers: Cook the meat in the air fryer for a crispy, healthier version.
- This Bisquick oven-fried chicken is ideal as leftovers! Transfer cooled nuggets to an airtight container.
- Keep them in the fridge for up to 3-4 days. I recommend reheating them in the oven, toaster oven, or air fryer at 325ºF for 7-10 minutes.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 19g | Protein: 31g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1284mg | Potassium: 493mg | Fiber: 1g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 1mg