This week I had a couple extra chicken breasts defrosted and needed to do something with them. So I decided to give the munchkins a special treat and make chicken fingers for dinner. I don’t know what magical property chicken fingers have – but it seems that every kid in the history of the universe will gobble them down. These are full of parmesan, seasoned well, juicy and delicious – even the adults at your dinner table will love them!
Start by slicing up some chicken breasts into strips. Slice across the breast on a diagonal into 1 inch strips. Salt and pepper the chicken.
Then we dredge the tenders in a little egg.
Shake off the excess and dump them in a bag full of baking mix, cheese, garlic salt, chili powder and paprika.
Lay the breaded chicken on a cookie sheet sprayed with non-stick cooking spray. Then, drizzle with a little butter.
Bake until golden on the outside and a perfect 160° on the inside. Gorgeous!
Give em’ a dunk in your favorite sauce – my hubby is a big fan of ranch. Enjoy!
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon chili powder
3 boneless skinless chicken breast halves, cut crosswise into 1-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
- Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
- 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.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Makes 4 servings
