Spicy Chicken Tenders

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Spicy Chicken Tenders
  • Prep 20 min
  • Total 35 min
  • Servings 8
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These spicy chicken tenders get a little heat from red pepper and chili powder. Serve with a side of ranch dressing for dipping.
By Brooke Lark
Updated May 19, 2011


  • 1 cup Original Bisquick™ mix
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper (add more if you want them really spicy, omit if no spice)
  • 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon celery salt
  • 2 teaspoons sugar
  • 1 egg
  • 1/4 cup milk
  • 1 package chicken tenders (14 to 16 oz)
  • 2 to 3 tablespoons butter, melted
  • Ranch dressing, if desired


  • 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 Facts are not available for this recipe
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