Bacon Cheddar Chicken Fingers

Prep 20 min
Total 35 min
Servings 4

Our taster's couldn't stop eating these! Can't find finely shredded Cheddar? Buy a chunk of Cheddar and shred it against the small holes of a box grater---the fine shreds cling better to the chicken.

By Betty Crocker Kitchens

Updated June 28, 2013

Make with

Bisquick

Ingredients

2/3

cup Original Bisquick™ mix
1/2

cup finely shredded Cheddar cheese
1/4

cup cooked real bacon bits or pieces (from 3-oz bag)
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

Sriracha Dipping Sauce

1

tablespoon Sriracha sauce or buffalo wing sauce
1/2

cup mayonnaise

Bacon Ranch Dipping Sauce

1/2

cup ranch dressing
2

tablespoons cooked real bacon bits or pieces (from 3-oz bag)

Steps

1

Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2

Mix Bisquick mix, cheese, bacon, 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.
4

Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.