Ingredients
-
8
-
2/3
-
1/2
-
1/2
-
1/2
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Ultimate Chicken Fingers, 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!, 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!, Kids and hubby love this one!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Dip Half the Chicken Strips Into Egg; Place in Bag of Bisquick Mixture. |
|
3
Done
|
Seal Bag; Shake to Coat. Place Chicken on Cookie Sheet. Repeat Using Remaining Chicken. Drizzle Butter Over Chicken. |
|
4
Done
|
Bake 12-14, Turning Halfway Through Bake Time With Pancake Turner, Until No Longer Pink in Center. |
|
5
Done
|
to Freeze: Coat Chicken in Mixture. Lay Flat on a Baking Sheet and Freeze Until Firm. |
|
6
Done
|
to Serve: from Frozen, Bake at 350 15-20 Minutes Per Side. |
