Recipe by Bisquick®
"Restaurant food made at home! Did you know it could be so easy?"
Watch video tips and tricks
Original Bisquick® mix
grated Parmesan cheese
salt or garlic salt
boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
egg, slightly beaten
butter or margarine, melted
These were great! Quick to make and the family loved them. I used Garlic Salt rather than regular and also used the butter as directed. They had great flavor and I was pleased with how the breading turned out. Let's be honest - they're not deep fried, so you're not going to get that thick, hard crunchy breading. But this was a very close oven baked copy. We'll be making these again.
I did everything according to recipe, but I did not care for the way it turned out. Tasted more like bisquik thank chicken fingers. I would definately not reccommend this to anyone looking for a crunchy restaraunt chicken finger recipe.
This recipe is super easy and super tasty. I follow the recipe exactly and always serve with homemade Honey Mustard. 1/4 cup mayo, 1 tblsp Yellow Mustard, 1 tblsp Honey and 1/2 tblsp lemon juice. I got the recipe off this site. I also always make them on my rectangular baking stone without foil. There is no problem with sticking this way.
The chicken fingers were easy and tasty. I didn't have a large ziploc bag so I just used a bowl instead. Also, when you flip these chicken fingers half-way through baking, they tend to stick to the tin foil. That was the only negative.
The first time I made this recipe I would have rated it only with one star. It ended up tasting just like Bisquick. But, I tried it a second time replacing the Bisquick with Italian seasoned bread crumbs and viola...there it was...a great tasting homemade chicken fingers dish. I omitted the salt, and added garlic powder and the paprika to my already seasoned bread crumbs. The kids loved them and I will definitely be making these again with my alterations.
Tastes great, easy and fast to make. I had to increase cook time to 20 minutes, they were cooked but not dry. I think if you try to flip the chicken too soon, that might cause the breading to fall off or stick to the pan. But if you use foil and spray, and wait about 10 minutes before turning, I think the breading stays on better that way.
Tried it with salmon fingers, very good.
I love these! I follow the recipe, and they are restaurant style! Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Chicken Fingers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn a great trick for getting incredibly delicious roast chicken.
A lower-fat, baked version of spicy Buffalo chicken wings.
See how to make an easy weeknight chicken dish that's a 5-star favorite.