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Double Cheese Chicken Fingers

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  • Prep 15 min
  • Total 30 min
  • Servings 12
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Put in extra bit of "yum" into a weeknight dinner with this extra-cheesy version of chicken fingers. Have plenty of honey-mustard sauce on hand for extra dipping.
By Cate O'Malley
Updated Aug 8, 2011
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  • 1/3 cup Original Bisquick™ mix
  • 1/3 cup whole wheat seasoned dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup crushed cheese crackers
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano leaves
  • 1/3 cup egg whites (from 3 eggs)
  • 2 lb chicken tenders
  • 3 tablespoons butter or margarine, melted


  • 1
    Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.
  • 2
    In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
  • 3
    In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.
  • 4
    Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    These chicken fingers are great dipped into honey mustard sauce or with a little honey drizzled over them.


Nutrition Facts are not available for this recipe
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