Parmesan Chicken Strips


These aren’t your typical kid’s chicken fingers. I like to think of them as grown up chicken strips. See, they’re already more sophisticated, aren’t they? I can’t claim this greatness. I got it from my Mother in Law. But she can’t claim it either. Our little secret? It’s on the back of the Bisquick box. I promise its super simple, and always a crowd pleaser. Often, when I invite my friends over for dinner and give them the choice of what they want me to make, they request this.

What you need:

Bisquick
Parmesan Cheese (I had a blend I needed to use up, so it’s not straight parm)
Salt or Garlic Salt
Paprika
Boneless Chicken Strips
1 egg
Butter
Aluminum foil
Cooking Spray (I use Pam, she’s great-also forgot to put her out here, whoops)
1 gallon Ziplock bag
*Side note: You can also use a little chili powder for a little bit of a kick. I use maybe ½ teaspoon. Really, I don’t measure the paprika or chili powder. I just keep adding it until the mixture is red enough for me. Don’t judge.
I also like to add some onion salt in. Also ½ teaspoon
What to do:
Before you start mixing everything together, go ahead and preheat your oven to 450.
Line a cookie sheet with aluminum foil (trust me, clean up is a breeze with it, a bear without it)
Spray the foil with Pam (you don’t want the delicious, crunchy crust to stick to the foil!)

Melt 3 tablespoons of butter in microwave (I sometimes use 4…shh, don’t tell David)

In the 1 gallon Ziplock, mix:

2/3 Bisquick (had to use 2 different measuring cups for the silly picture)
½ cup grated parmesan cheese (I use a heaping ½ cup as parmesan cheese and I go way back)
½ teaspoon salt or garlic salt (I use garlic salt. I kinda have an obsession with garlic. And onions. They are best friends in my world).

½ teaspoon paprika (I start off with ½ teaspoon and add more until I’m happy)
(Here’s where I add my little kick of chili powder-I also added a bit of onion salt. I told you I love garlic and salt together)
Zip bag and shake the bag until all ingredients are combined (Shake Shake Shake-Shake your booty…wait, no, that’s not right)
Lightly beat the egg in a medium bowl

Dip the chicken strip into the egg and place in Ziplock bag. I usually put about three in there. Zip bag and shake to coat

Remove chicken from bag and place on foil lined and Pam sprayed cookie sheet
Repeat and continue until all strips are coated (I like to add the left over coating to the top)

Drizzle melted butter over chicken

Place chicken, uncovered in oven for 6 minutes
Turn strips with pancake turner (I don’t have one, I make do without it)

Continue cooking for about another 6 min
Look at that beautiful crunchy batter! Hurry; eat all you can before your dinner mates see it. It’s the best part of the meal. Trust me.

Plate up the finished product! (Hopefully on something better than a regular dinner plate. Yeah, this was before we got married. So I was a little lacking in…pretty much everything kitchen wise.)

Finished dinner. I served with mashed potatoes and white and yellow corn)

Simple Directions
1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.

2. Mix Bisquick mix, cheese, 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.