“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!”

Ingredients Nutrition


  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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