Spicy Chicken Tenders

These spicy chicken tenders get a little heat from red pepper and chili powder. Serve with a side of ranch dressing for dipping. MORE + LESS -

Brooke Lark

May 19, 2011

cup Original Bisquick™ mix

teaspoon onion powder

1/2

teaspoon red pepper (add more if you want them really spicy, omit if no spice)

teaspoon chili powder

teaspoons paprika

teaspoon celery salt

teaspoons sugar

egg

1/4

cup milk

package chicken tenders (14 to 16 oz)

to 3 tablespoons butter, melted

Ranch dressing, if desired

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1

Heat oven to 450°F. Line cookie sheet with parchment paper.
2

In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
3

In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
4

Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
5

Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

Nutrition Information