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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. MORE+ LESS-

By Betty Crocker Kitchens

June 28, 2013

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

boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

egg, slightly beaten

tablespoons butter or margarine, melted

Sriracha Dipping Sauce

tablespoon Sriracha sauce or buffalo wing sauce

1/2

cup mayonnaise

Bacon Ranch Dipping Sauce

1/2

cup ranch dressing

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

Steps

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1

Heat oven to 450ºF. 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.