Ultimate Chicken Fingers Recipe - Allrecipes.com
Ultimate Chicken Fingers Recipe
  • READY IN 35 mins

Ultimate Chicken Fingers

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"Restaurant food made at home! Did you know it could be so easy?"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
  2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2009

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.

Most Helpful Critical Review
Jan 16, 2009

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.

Jan 05, 2009

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.

Oct 28, 2009

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.

Nov 05, 2008

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.

Jan 29, 2009

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.

Apr 03, 2009

Followed the recipe except used olive oil instead of the margarine. Tasty and less fattening than the traditional. Would make again.

Jan 10, 2014

Tried it with salmon fingers, very good.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 752 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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