These chicken fingers are super easy to make, taste delicious, and you can change them each time by adding different spices.
Mine didn’t turn out heavily breaded or crunchy like your average chicken finger, but I kind of preferred them that way. It was a nice change. I even found they kept well in a container in the fridge, and re-heated for meals in the next 1-3 days. The chicken was really tender and moist, and it was easy to pull apart, while the breading was soft and crumbly.
– boneless skinless chicken breasts cut into strips
– 2/3 cup Bisquick mix
– 1/2 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/2 tsp paprika
– 1 egg (beaten)
– 3 Tablespoons butter (melted)
Step One: Mix the Bisquick mix, cheese, salt, and paprika into a bowl or plastic bag.
Step Two: One at a time, place each chicken strip into the egg and then into the mix and shake (just as you would with Shake & Bake). Place onto a cookie sheet.
Step Three: Drizzle butter over the chicken strips.
If you’re looking for another easy chicken recipe – head on over to my Chicken and Borccoli Pie.