Bisquick Chicken Fingers

"This recipe is quick and easy.I got the recipe off of a bisquick box. Yummy and lower in fat than fried chicken fingers."
 
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photo by Stephanie M. photo by Stephanie M.
photo by Stephanie M.
photo by kimmbalo photo by kimmbalo
photo by greenlove00 photo by greenlove00
photo by yari Dukes photo by yari Dukes
photo by MichellePraeger photo by MichellePraeger
Ready In:
29mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Great recipe, except for a few things. <br/>To cut the chicken, first cut the breasts horizontally, in half. then you can cut the breast halves diagonally in 4-5" long strips. There will be two pieces per breast of nugget shaped chicken at the end, but that's fine - it's good that way too.<br/>Do not use grated parmesan cheese like what you would find in a bag - do use the "powdered" stuff you would find in a can, that you would use for spaghetti. This recipe does not work properly with the small strips of parmesan cheese, at all. The first time I tried to make this recipe I used the grated bagged parmesan and it just didn't work period, perhaps if I had diced the strips it would have helped but it was too late by that point - just use the powdered stuff. You could use a little bit more paprika and garlic salt without making it too salty or paprika-y. I use about 3/4 a tsp of each. I also put in about a tsp of cayenne pepper because I love hot and spicy foods, and I love cayenne pepper - it really makes the recipe all that much better. <br/>This is the biggest thing - be absolutely sure to divide the mixture in two small ziploc bags, do NOT use a gallon ziploc bag, it's not only too big but after dipping the chicken strips into the egg, it will goop up the mix and make it chunky and not stick to the chicken strips properly and you will turn out a substandard dish. By splitting the mix you ensure that it will not become goopy. Also make sure to let the egg drip off the chicken strip as much as possible, back into the rest of the scrambled egg that you have in your small dipping dish - the less egg on the chicken strip the better, to prevent the mixture from becoming goopy.<br/>Also make sure to heat up some butter in the microwave, the best butter you can possibly get, I do not recommend using any typical supermarket butter, but rather Irish or French butter that's from grass fed cows - like Kerry Gold (Irish butter) or President (French butter), either one of those is a great choice.<br/><br/> You may think using gourmet high quality butter on a dish like this is a waste but believe me it makes all the difference in taste. What would be a 3 star review is changed to at least a 4.5/5 with the quality butter and the modifications I've made (such as the red pepper and additional seasoning). Don't hesitate to add your favorite spice to this recipe, it will turn out great.
     
  2. I'm not going to rate this. I must have done something wrong because mine stuck to the pan terribly even though I'd sprayed it. I'm including a picture, which looks nothing like the photo on the Bisquick box. Flavor-wise, it was alright though nothing fantastic.
     
  3. This is a very easy chicken dish. It was simple, flavorful and used ingredients I almost always have on hand. I added a little onion powder to add extra flavor and used real butter too. My husband liked his with bbq sauce for dipping. Next time I will make some honey mustard to go with it because it definitely needs a dipping sauce. Thanks!
     
  4. These were very easy to assemble and quite tasty. I added lemon juice to the egg mixture and also drizzled lemon juice on the chicken halfway through cooking. It was my own preference to use lemon as, it is a favorite flavor of mine. Especially, with chicken! The reason I only gave 4 stars is that the chicken came out a little dry. Perhaps I cooked them too long though. I will be sure to cook them the recommended 13 minutes next time. Thanks for the simple recipe.
     
  5. My kids are SO picky. But this is one of very few recipes I have tried that the entire family absolutley loves. Never any leftovers. And so easy and quick. Real butter makes it best. And I have substituted poultry seasoning instead of garlic and paprika and it was great as well. I make it all the time!
     
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Tweaks

  1. Instead of garlic SALT , I used garlic powder. I also added a half teaspoon of parlsey. I also use the frozen foster farms chicken tenders and not whole or sliced breast.
     
    • Review photo by kimmbalo
  2. My kids are SO picky. But this is one of very few recipes I have tried that the entire family absolutley loves. Never any leftovers. And so easy and quick. Real butter makes it best. And I have substituted poultry seasoning instead of garlic and paprika and it was great as well. I make it all the time!
     
  3. A simple chicken recipe that uses ingredients on hand. I added a bit of onion powder and used garlic powder instead of garlic salt.
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> I am a stay at home mom to one 7 month old little girl. I love to cook and bake. I love to try new recipes and credit recipezaar for turning me into a good cook.
 
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