Bisquick Chicken Tenders are oven-baked chicken strips with a golden, crispy coating of Bisquick, Parmesan, garlic salt and paprika, shaken on in a bag and finished with a drizzle of melted butter. They bake at 450°F in 12 to 14 minutes, no frying needed, and serve 4.
How to make it: Mix the Bisquick, Parmesan and seasonings in a resealable bag. Dip chicken strips in beaten egg, shake them in the bag, and lay them on a foil-lined, sprayed baking sheet. Drizzle with melted butter and bake, turning once, until golden and 165°F inside.
Why You’ll Love It
- No frying: a hot oven and a little butter make them golden and crisp.
- Shake-in-a-bag coating: quick, and no breading station mess.
- Fast: 15 minutes of prep and 14 minutes in the oven.
- Seven ingredients: chicken, Bisquick, Parmesan, garlic salt, paprika, an egg and butter.
Ingredient Notes
Chicken: Three boneless, skinless chicken breast halves, cut into 1/2-inch strips. Chicken tenderloins work too (see Variations).
The coating: Two thirds of a cup of Bisquick baking mix and half a cup of grated Parmesan, seasoned with half a teaspoon each of garlic salt and paprika.
Egg: One egg, slightly beaten, for dipping the strips before they go in the bag.
Butter: Three tablespoons, melted and drizzled over the coated strips before baking.
Ingredients
- 3 boneless skinless chicken breast halves, cut into 1/2-inch strips
- 2/3 cup Bisquick baking mix
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1 egg, slightly beaten
- 3 tablespoons butter, melted
How to Make Bisquick Chicken Tenders
1. Heat the oven. Heat the oven to 450°F. Line a baking sheet with foil and spray it with cooking spray.
2. Mix the coating. In a 1-gallon resealable plastic bag, mix the Bisquick, Parmesan, garlic salt and paprika.
3. Coat the chicken. Dip half of the chicken strips in the egg, put them in the bag, seal it and shake to coat. Place them on the baking sheet in a single layer. Repeat with the rest of the chicken.
4. Add the butter. Drizzle the melted butter over the chicken.
5. Bake. Bake for 12 to 14 minutes, turning the strips halfway through, until they are golden and reach 165°F in the thickest part.
How to Make Bisquick Chicken Tenders Extra Crispy
Baked tenders can come out soft if a few details are missed. These five make the difference.
Double dip. For a thicker, crispier coat, dip each strip in egg, shake it in the Bisquick mixture, then dip it in egg and shake it again. If you plan to double dip, beat a second egg so you do not run out.
Use a hot oven. Bake at 450°F on a foil-lined sheet sprayed with cooking spray.
Do not crowd. Coat the chicken in rounds instead of packing the bag, and lay the strips on the sheet in a single layer with space between them.
Drizzle the butter. Spoon the melted butter evenly over every strip before the pan goes in.
Turn once. Flip each strip halfway through, at about 6 to 7 minutes, with a spatula or tongs so both sides turn golden.
Chicken Breasts or Tenderloins?
Both work, and the coating and oven stay the same.
Chicken breasts: Cut three breast halves crosswise into strips about 1/2 inch thick. If the breasts are very thick, butterfly them all the way through first to make two even fillets, then cut those into strips 1 to 2 inches wide. Even strips bake in the same time, so none are dry while others are still pink.
Chicken tenderloins: They come already shaped like strips, so there is no cutting. A pound and a half of tenderloins with the larger coating batch (see Variations) fills a sheet pan.
Whichever you use, bake until the thickest piece reaches 165°F.
Tips for Success
What temperature do you bake chicken tenders?
450°F for 12 to 14 minutes, turning halfway. Check the thickest piece with a thermometer: they are done at 165°F.
How thick should the strips be?
About 1/2 inch. If your chicken breasts are very thick, butterfly them into even fillets first, then cut them into strips.
Can I use chicken tenderloins?
Yes. Tenderloins are already strip-shaped, so there is no cutting.
Can I make them in the air fryer?
Yes, coated the same way; follow your air fryer’s directions for chicken tenders and cook them to 165°F.
Variations
- Bigger batch: For a larger tray, use 1 1/2 pounds of chicken tenderloins, 2 eggs, 1 1/2 cups of Bisquick, 1/2 cup of Parmesan, 1 1/2 teaspoons of garlic salt, 1 teaspoon of paprika and 3 tablespoons of melted butter.
- Italian-style: Add Italian seasoning and garlic powder to the coating.
- Salt instead of garlic salt: Use plain salt if you do not have garlic salt.
Storage & Reheating
Refrigerate: Store leftovers in a covered container in the refrigerator within 2 hours and eat them within 3 to 4 days.
Freeze: Freeze baked tenders for 3 to 4 months and thaw them in the refrigerator.
Reheat: Reheat them in the oven or air fryer until hot all the way through (165°F).
What to Serve With It
Serve the tenders hot with honey mustard or ranch for dipping, and set out both so everyone can pick a favorite.
More easy chicken: bacon brown sugar chicken tenders, baked honey mustard chicken tenderloins, copycat Chick-fil-A nuggets and cheesy chicken fritters. Have a box of Bisquick open? Make Bisquick chicken pot pie or a taco bake with Bisquick.
Frequently Asked Questions
How do you make Bisquick chicken tenders crispy?
Double dip them in egg and coating, bake at 450°F in a single layer, drizzle melted butter over the top, and turn them halfway through.
How long do Bisquick chicken tenders take?
About 29 minutes in all: 15 minutes of prep and 12 to 14 minutes in the oven.
Why shake the chicken in a bag?
It is the quickest way to coat the strips: seal them in the bag with the Bisquick mixture and shake, and there are no dredging plates to wash.
Do I need to flip the tenders?
Yes. Turn them once, about halfway through baking, with a pancake turner or tongs so both sides turn golden.
What dipping sauce goes with them?
Honey mustard and ranch are the classic choices.
Final Notes
Cut even strips, double dip if you like them extra crunchy, keep the strips in a single layer, drizzle the butter, and turn them once for golden, crispy tenders. If you make these Bisquick chicken tenders, tell me how they turned out in the comments.
Bisquick Chicken Tenders
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Ingredients
- 3 boneless skinless chicken breast halves cut into 1/2-inch strips
- 2/3 cup Bisquick baking mix
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1 egg slightly beaten
- 3 tablespoons butter melted
Instructions
- Heat the oven to 450°F. Line a baking sheet with foil and spray it with cooking spray.
- In a 1-gallon resealable plastic bag, mix the Bisquick, Parmesan, garlic salt and paprika.
- Dip half of the chicken strips in the egg, put them in the bag, seal it and shake to coat. Place them on the baking sheet in a single layer. Repeat with the rest of the chicken.
- Drizzle the melted butter over the chicken.
- Bake for 12 to 14 minutes, turning the strips halfway through, until they are golden and reach 165°F in the thickest part.
Notes
Nutrition
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