The Best Bisquick Chicken Bites Recipes

BISQUICK CHICKEN TENDERS

Steps:

• Preheat oven to 450°F. Line baking sheet with foil and spray with cooking spray, or line with parchment paper.
• Add beaten egg to a small tray or rimmed plate. Mix Bisquick, cheese, garlic salt and paprika together and add to 1-gallon resealable plastic food-storage bag.
• Dip the chicken strips into egg; then place in bag of Bisquick mixture. Seal bag; shake to coat. Then REPEAT the process by dipping chicken into egg and shaking in Bisquick mix again. You don't want to skip this step - it makes the chicken crispy and perfectly breaded. Place chicken on prepared baking sheet. Drizzle butter over chicken.
• Bake 14 minutes. Using tongs, turn chicken tenders half way through (7 minutes). Use an instant read meat thermometer to check temperature of chicken tenderloins. Poultry should be cooked until the internal temperature is 165ºF. Serve with your favorite dipping sauces like honey mustard or ranch.
• Spray air fryer basket with cooking spray. Preheat air fryer according your manufacturer's directions.
• Add beaten egg to a small tray or rimmed plate. Mix Bisquick mix, cheese, salt and paprika and add to a 1-gallon resealable plastic food-storage bag.
• Dip the chicken strips into egg; then place in bag of Bisquick mixture. Seal bag; shake to coat. Then REPEAT the process by dipping chicken into egg and shaking in Bisquick mix again. You don't want to skip this step - it makes the chicken crispy and perfectly breaded. Place chicken on prepared baking sheet. Drizzle butter over chicken.
• Air fry at 425ºF for 10-12 minutes. Using tongs, turn chicken tenders half way through (5 - 6 minutes). Use an instant read meat thermometer to check temperature of chicken tenderloins. Poultry should be cooked until the internal temperature is 165ºF. Serve with your favorite dipping sauces like honey mustard or ranch.

THE BEST BISQUICK CHICKEN BITES

Steps:

• Bites: In medium bowl, mix egg white and wing sauce. Stir in chicken. Cover; refrigerate 30minutess. Line cookie sheet with waxed paper. In large Ziploc plastic plastic bag, place Bisquick, cornmeal, salt, and pepper. With slotted spoon, remove 1/4 of the chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet. In a 10-inch nonstick skillet heat oil to 1/4 inch over medium-high heat 2-4 minutes. Cook chicken bites in batches, about 1/3 at a time for 3 to 4 minutes; turning once,until golden brown. Drain on paper towels, Serve with above sauces.
• --- Blue Cheese Dipping Sauce: In a small bowl, mix ingredients until well combined. Cover, refrigerate until serving time. --- Peanut Sauce: In a small bowl, mix yogurt, peanut butter and milk blending until well combined. Stir in soy and Tabasco until well blended. Cover, refrigerate until serving time.

APRICOT-GLAZED COCONUT-CHICKEN BITES

Steps:

• Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
• Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
• Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.

ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• 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.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

BUFFALO CHICKEN BITES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.
• Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.
• In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.
• In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.