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Ultimate Chicken Fingers (courtesy of Bisquick)


Rate this recipe 1.6/5 (69 Votes)


  • 3 boneless, skinless chicken breast halves (about 1 lb cut crosswide into 1/2" strips)
  • 2/3 cup original Bisquick mix
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp. salt or garlic salt
  • 1/2 tsp. paprika
  • 1 egg, slightly beaten
  • 3 tbs. butter or margarine, melted


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 14mins
Cost Average budget


Step 1

Heat oven to 450 degrees. Line a cookie sheet with foil. Spray with cooking spray. In a 1-gallon plastic resealable food storage bag, mix Bisquick mix, cheese, salt, & paprika.

Step 2

Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; Shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.

Step 3

Bake 12-14 minutes, turning halfway through bake time with pancake turner, until no longer pink in the center. ENJOY!!


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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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