Easy Recipe: Bisquick Chicken Fingers Recipes

I had a wonderful time at the General Mills Baking with Betty Crocker event and I learned some new recipes.  For families, its a cost saving method to purchase a product that has more than one functionality.  For example, Bisquick is commonly known for fluffy biscuits and pancakes, but its a base for a multitude of family friendly recipes. One box of Bisquick can be used to make either breakfast, lunch, dinner, and/or dessert. An easy and fun recipe to make using Bisquick are the Ultimate Chicken Fingers.

Ingredients
2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
Handful of coconut flakes (optional for added flavor)

Directions
1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika (coconut flakes, optional ) 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.

For health conscious individuals or families, there are the Ultimate Chicken Fingers (Lighter Recipe) and Ultimate Chicken Fingers (Gluten Free).

Ingredients
2/3 cup Bisquick Heart Smart® mix
1/2 cup grated reduced-fat Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
1/4 cup fat-free egg product
3 tablespoons 40% vegetable oil spread, melted
Directions
1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Ingredients
3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted

Directions
1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

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Joscelyn, Owner of Mami of Multiples & Mami Innovative Media

Joscelyn Ramos Campbell has more than a decade of experience as an award-winning former federal government public relations executive under the Bush and Obama administrations. The “super-connected power mom“ was recently named by Latina Magazine as one of “The 10 Best Latina Mommy Bloggers on the Web“; by CBS News as one of the “Top Bloggers in the Business“; by NBC Latino Work-Life Balance series as a “Top Latina Mom Blogger“; an Empowering Latina in the Marketing Field; by CNBC.com as a Top Latino Social Media Stars and Leading Hispanic Bloggers. She is the owner of Mami Innovative Media and founder of Mami of Multiples, one of the nation’s leading Latina American parenting and lifestyle sites offering resources and helpful tips for families. She is a nationally syndicated Parenting Columnist and co-hosts a Talk Radio Show. Joscelyn is a public speaker, military wife and mother to a teen son and identical twin boys. Connect with Joscelyn at @JoscelynRC & @InnovativeTalk.

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