Ultimate Chicken Fingers

I spotted this recipe on the back of a box of Bisquick and decided to give it a try. We liked it so much that it’s become our favorite baked chicken recipe. It’s really, really good! I use reduced-fat Bisquick, but you can throw together your own baking mix, there are a million recipes on the web for doing so. Here’s an example (note: I haven’t actually tried it myself, for I am lazy and prefer to just use Bisquick). This recipe calls for three chicken breasts, which makes enough for a dinner for Fred and I, with enough chicken left over for a couple of lunches for me. Obviously, if you have more than three people at dinner, you can double (triple, quadruple, etc) the recipe.


Chicken Fingers (1)

Boneless, skinless chicken breasts, cut into 1/2″ strips (or thereabouts; I think my stripes were a bit thicker), Bisquick, grated parmesan, garlic salt, paprika, eggs, and butter or margarine melted – I use Brummel and Brown to save calories and fat.

Chicken Fingers (2)

Line a cookie sheet with foil and then spray the foil with Pam while your ingredients look on in disgust.

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Line everything up into an assembly line, in the order you’re going to use it (I feel that it’s probably obvious that you should set it up that way, but I worry about y’all sometimes.) First bowl, chicken. Second bowl, eggs beaten well (the recipe says “lightly beaten, but why? Why beat them lightly when you can take your frustrations out on them?), third bowl Bisquick, parmesan, garlic salt, and paprika, stirred together.

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Do one piece of chicken at a time. Dip it in the egg and turn it over a few times to coat it well.

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Then put it in the flour, and turn it over to coat the other side, like thus:

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Put it on your foil-lined cookie sheet and go on to the next piece of chicken.

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When all of your chicken pieces are done and laying in wait on the cookie sheet, take your melted margarine or butter or Brummel and Brown, and drizzle a little on each piece of chicken. I forgot to take a picture of this process, but I use a small bowl with a spout on it to make it easier to drizzle it where I want. You could also use a spoon.

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Put it in the oven, which you’ve already preheated to 450F, and bake for 6 – 7 minutes, then turn them over…

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and bake them for another 6 – 7 minutes.

That’s it, they’re done! And they are SO good.

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We eat ours with Spicy Honey Mustard Dipping Sauce.

Ultimate Chicken Fingers
Prep time
Cook time
Total time
Serves: 3
  • 3 boneless skinless chicken breasts, cut crosswise into ½" (or so) strips
  • ⅔ c. Bisquick
  • ½ c. grated parmesan
  • ½ tsp garlic salt
  • ½ tsp paprika
  • 1 egg, beaten (I use two eggs because I hate running out and 1 egg doesn't seem like enough)
  • 3 T butter or margarine, melted (I use Brummel and Brown)
  1. Heat oven to 450. Line cookie sheet with foil. Spray with cooking spray.
  2. Mix dry ingredients. Dip chicken strips into egg, coat in dry mixture. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter (or margarine or Brummel and Brown) over chicken.
  3. Bake 12 - 14 minutes, turning halfway through baking time.



Ultimate Chicken Fingers — 20 Comments

  1. I highly recommend non-stick foil. Nothing sticks to it, ever, and you don’t have to use the inexplicably foul smelling Pam. As one friend said, it’s like a slip ‘n’ slide for your potatoes! (And chicken, obvs.)

    • I definitely want to try the nonstick foil – but this damn huge-ass box of the regular stuff I bought is apparently planning to last forever. Grrrr!

  2. I used to make these for TJ when he was little, cut up into nugget sizes. (Main difference in my prep: I placed the dry ingredients into a lunch-sized paperbag or larger Ziploc baggie, then dropped in a few chicken pieces at a time and shook vigorously to coat them. I don’t like getting the stuff on my fingers because I’m always afraid I’ll forget and stick my finger in my mouth to clean it off and then hello, salmonella or whatever it is you can get from raw chicken and raw egg.) TJ stopped liking them for some reason when he was about 10 so I haven’t had them in a while, but I still remember how good they were!

    • I’m always really worried that when I have cat food on my fingers, I’ll unthinkingly stick them in my mouth to clean ’em off and bleh. I’ve never eaten cat food and I don’t wanna start! 🙂

  3. I’m going to have to try this one. The kidlets love chicken fingers and I would so much rather give them baked instead of fried. Must be so much cheaper than buying ready made too.

    Just going to have to marvel at that amount of chicken feeding you and Fred dinner plus a couple lunches. In this house, that amount of chicken would feed the 12-11/12 year-old boy and perhaps his 10-year-old little sister (see, I use fractions and decimals to avoid admitting that I’m old enough to potentially old enough to have a teenager… their older sister will remain 12-37/12 years old until we need to add to the numerator again). My food bill has doubled in the past year. I am constantly surprised at how quickly the “huge” meal I make disappears.

    • It is indeed homegrown okra – I slice it and freeze it when it’s coming in, then oven fry it throughout the Fall and Winter and Spring. Love it!

      • I’m making it tonight. And after reading someone’s comment on here, I’m definitely going to go ahead and be sure to use the Bisquick as the recipe calls for. Oh, I might just make Christy Jordan’s biscuits while I’m at it!

  4. OK I made this and the dip. The dip was delish and will be making it again. The chicken fingers were a fail…

    Why? Because I am a dumb ass who should have bought Bisquick! Tried to make the coating recipe smaller (from the link provided) and obviously failed miserably. My own damn fault.

    Bisquick is on the shopping list though and I will be making again!

  5. BTW this site is fun 🙂 You two rock. I am not a great cook so nice to have some inspiration for one. And the other, you two are so freaking amusing!

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