These delicious Bisquick chicken fingers can be ready and on your dinner table in just 20 minutes! Everything your family loves about chicken fingers is right here with this recipe.
Wonderful flavor, crispy texture, and tender chicken. Just begging to be dipped in your favorite sauce. Skip the fast food and make these instead.
If you love the delicious convenience of Bisquick recipes, I hope you’ll try more of our family favorites like Bisquick chicken pot pie, Bisquick chicken and dumplings, and our super popular fan favorite, Bisquick sausage balls.
Bisquick Chicken Fingers Ingredients
- Bisquick: I use the original Bisquick.
- Parmesan: I like grated Parm. I think it adheres to the chicken a little better than shredded.
- Garlic Salt: Adds garlic and salt all from one bottle.
- Paprika: Add some subtle seasoning and some needed color!
- Pepper: I like fine ground black pepper. Course ground can be spicy for young palates.
- Chicken Breast: You can use cut-up chicken breasts or chicken tenders.
- Egg: Use a large egg.
- Butter: Use either salted or regular butter.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This can be kept in the fridge for up to 2 days
- Can You Freeze This? Yes, place in a resealable bag, it’ll last in the freezer for 2 months.
- Make-Ahead Tips:Â This is so easy to make, there’s no need to make this ahead.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
These chicken fingers are delicious with virtually everything.
Here are a few sides that your whole family will enjoy and even have your kids eating their veggies. Arkansas green beans, carrot salad, ranch potatoes, air fryer potato wedges, and or strawberry cheesecake salad!!
How to Make Bisquick Chicken Fingers
- In a 1-gallon resealable plastic bag, combine Bisquick, Parmesan, garlic salt, paprika, and black pepper. Close the bag and shake.
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Dip half the chicken strips in the egg mixture, shaking off the excess egg.
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Place chicken in Bisquick mixture, seal the bag, and shake to evenly coat. Place coated chicken on the prepared baking sheet.
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Repeat with the remaining half of the chicken.
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Drizzle melted butter over chicken strips.
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Bake for 12 to 14 minutes, carefully turning after 6 minutes with a spatula, or until there is no longer pink in the center of the chicken.
***See Full Instructions Below
More Savory Bisquick Recipes
- Sausage Balls With Cream CheeseÂ
- Bisquick Breakfast Casserole
- Impossible Cheeseburger Pie
- Impossibly Easy Ham And Swiss Pie
- John Wayne Casserole
- Impossible Taco Pie
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Bisquick Chicken Fingers
Ingredients
- 2/3 cup Bisquick
- 1/2 cup grated Parmesan
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
- 1 large egg, lightly beaten
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with foil or parchment then spray with cooking spray.
- In a 1-gallon resealable plastic bag, combine Bisquick (2/3Â cup), Parmesan (1/2Â cup), garlic salt (1/2 teaspoon), paprika (1/2Â teaspoon), and black pepper (1/4Â teaspoon). Close the bag and shake to combine the ingredients.
- Dip half the chicken strips in the egg mixture, shaking off the excess egg. Place chicken in Bisquick mixture, seal the bag, and shake to evenly coat. Place coated chicken on the prepared baking sheet.
- Repeat with remaining half of the chicken.
- Drizzle melted butter (3Â tablespoons) over chicken strips.
- Bake for 12 to 14 minutes, carefully turning after 6 minutes with a spatula, or until there is no longer pink in the center of the chicken.
Fans Also Made:
Nutrition
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I doubled it for my 2 picky eater sons. They loved it!
Yaay! That’s a winner 🙂 Thanks, Kim
You didn’t mention that an instant thermometer is a must in the kitchen and one could use that as a guide for doneness at 165-168 degrees instead of cutting them, checking for color, just sayin……………………BTW, Loved the recipe
as most of them you post and will give it a go but I’ll make the “Bisquick” from scratch, because I have the time, Thanks, Vinnie