Oven Baked Chicken With Bisquick is an easy chicken recipe and it has a really good flavor. The texture of the chicken is perfect, not dry and not too juicy either. It’s moist and delicious. I make the chicken with a seasoning mixture that has 5 ingredients only: paprika, onion powder, black pepper, garlic powder and salt. Then, I bake it and toss it with the flour mixture and bake again until it gets
nice golden-brown color. And that’s all I have to say about this recipe! If you’re not a fan of those calorie packed, restaurant fried chicken tenders, but are still looking for that taste, then Bisquick Chicken Fingers Recipe is a meal idea for you. Fried chicken is the best food ever. However, deep frying the chicken yourself isn’t always possible, Oven Baked Bisquick Fried Chicken Recipe is a
healthier alternative to deep fried chicken. Chicken breast is one of the most versatile meats you can cook on the grill. You will notice that it is often used in sandwiches, wraps, salads, and entrees such as casseroles and curries. It’s also not just for lunch! Bisquick is a baking mix used for pancakes, biscuits, and desserts. But is this baked goodie really healthy or is it a diet destroyer? In this article, you will learn if you should be eating Bisquick.
Oven Baked Chicken With Bisquick
Everyone loves this chicken recipe and requests it often. With the family-friendly ingredients of baked chicken, homemade bisquick, and cheese you are sure to enjoy this delicious treat! Baking chicken is a great way to sneak in some extra veggies for the picky eaters in your life. Squeeze out the excess moisture between two paper towels. Sprinkle with Bisquick, salt, and pepper. Then roll the chicken in breadcrumbs (I use panko instead). Spray a baking pan with Pam and bake at 350 degrees until chicken is cooked through and crispy.
These taste great hot or cold!
- 3 teaspoons canola oil
- 2/3 cup Heart Smart Bisquick® Baking Mix
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper (add more if desired)
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning (optional)
- 6 boneless, skinless chicken breasts
- Preheat oven to 425-degrees. Spread the canola oil in the bottom of a 13x9x2-baking dish (or line with nonstick foil and coat the top of the foil with the canola oil).
- Add Bisquick, paprika, salt, pepper, garlic powder, and Italian herb seasoning if desired to a medium sized bowl and whisk to blend well.
- Coat both sides of each chicken breast with the Bisquick coating mixture and place in prepared baking dish. Coat the tops of the chicken breasts with canola cooking spray. Bake for about 35 minutes or until coating is golden brown and chicken is cooked throughout in thickest part.
Makes 6 servings
Per serving: 209 calories, 28 g protein, 9 g carbohydrate, 6 g fat, 1 g saturated fat, 3 g monounsaturated fat, 1.5 g polyunsaturated fat, 73 mg cholesterol, .5 g fiber, 384 mg sodium. Calories from fat: 26 percent.
Bisquick Chicken Fingers Recipe
Bisquick Chicken Fingers Recipe (for frozen chicken fingers!) is a family favorite for busy weeknights. Serve with applesauce, carrot and celery sticks, and some French fries, and your whole family will be happy! Chicken fingers are one of the best kid-friendly food in my opinion. They make an enjoyable meal, and they taste great with ketchup or BBQ sauce. I am sure that you’ll love this recipe too just like my boyfriend who never got enough of them.
Make the ultimate chicken tenders with Bisquick mix! Breaded Bisquick chicken fingers are crispy, easy, oven baked, and so delicious.
Bisquick Chicken Fingers
On some really busy nights, I feel like it’s so hard trying to figure out what I can quickly cook for dinner.
I’m looking for things that aren’t processed and are somewhat healthy, but I also need them to be super easy.
The thing is, on those nights I end up spending more time thinking than cooking.
These Bisquick chicken tenders are the ultimate perfect solution.
They have a deliciously seasoned batter, a light little crunch, and the chicken is so juicy.
I love dipping them in plum sauce and my husband loves having them with ranch and honey mustard.
The best part is that it took less than 25 minutes from start to finish. Why can’t dinner be that easy every night?!?
Baked Chicken Tenders
You could make these in the air fryer or deep fryer, but baking them in an oven is my favorite way.
It’s easier than deep frying, and baking them on a large baking sheet gives each piece plenty of room (not crowding the pieces is so important in making sure that they get crispy).
If you want to air fry them, cook a few at a time in a preheated air fryer at 400 F for about 4 – 5 minutes per side, flipping halfway through.
The total cooking time will depend on the air fryer you’re using and the size of the chicken strips. When they’re finished cooking, they will be golden brown on the outside, and the internal temperature will read 165 F on an instant read thermometer.
Chicken Strips Ingredients
You only need 8 ingredients to make these delicious from scratch chicken tenders! You’ll need Bisquick, Parmesan cheese, Italian seasoning, garlic powder, paprika, fine sea salt, eggs, and boneless skinless chicken breasts cut into strips.
How To Make Chicken Tenders With Bisquick
- Start by butterflying the chicken breasts into even fillets, then cut those fillets into strips.
- Whisk the eggs together in a medium sized bowl. In a large Ziploc, mix together the Bisquick, Parmean, Italian seasoning, garlic powder, paprika, and salt.
- Dip the chicken strips in the egg wash, then place the egg-coated chicken strips in the bag and shake to coat.
Place the chicken strips on a parchment paper-lined baking sheet. Bake uncovered in a preheated oven until the strips are golden brown and the internal temperature reads 165 F. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Long To Bake Chicken Tenders
Cooking the chicken for a short amount of time at a high temperature of 450 F locks in the juices. At that high of a temperature, it’s easy to overcook it, so be sure to keep an eye on them.
Check the internal temperature of the chicken after 10 minutes, and adjust the cooking time from there slightly.
10 minutes in my oven was perfect, and 12 minutes brought the temperature to 189 F – the cooking time really just depends on how hot your oven runs.
What To Serve It With
Maybe it’s just me, but I love serving chicken tenders with a few different sauces. Some of my favorites are our super popular Quesadilla Sauce, Cilantro Garlic Sauce and this Spicy Ranch.
Bisquick Fried Chicken Recipe
If you love fried chicken then you’ll love this Easy Biscuit Fried Chicken recipe – it’s tender, juicy, crispy, and full of flavor. This is one of my favorite go-to recipes that is easy to make, perfect for serving a crowd, and everyone loves! Deep fry the pieces of chicken in hot oil. Use enough oil, 1/2 to 3/4 inch deep, in a heavy pot. Do not use a dark colored pot because the coating will burn quickly and the surface of a light-colored container is easier to see when it is hot enough.
Bisquick Fried Chicken is unbelievably crisp on the outside, tender and juicy on the inside. It’s made with just a few simple ingredients, super easy to make, and a family favorite in our house!
The name might be a bit misleading because this dish is not fried at all, rather, it is baked. And this is exactly what I love about it!
First of all, because the chicken won’t be swimming in a pool of oil, this dish is a lot healthier and easier to clean up.
Second, you don’t have to stand in front of the hot stove, waiting for your chicken to cook. And last, it tastes incredibly amazing. Just like real deep-fried chicken, minus the guilt.
Tips & Tricks for the Best Fried Chicken
- Want moister chicken? Use thin, boneless cuts of chicken or use a mallet to pound the pieces thin.
- Depending on the cut of chicken you’re using, you will have to adjust the cooking time. For bone-in, skin-on chicken breasts, bake for 30 minutes, flip, and cook for 20 more minutes. For skinless chicken breasts, bake for 20 minutes, flip, then bake for 20 minutes more. For chicken wings, bake for 15 minutes, flip, then bake for another 15 minutes.
- Apart from the breading, what makes this recipe so flavorful is the butter. That said, do not substitute it with any kind of oil.
- Dip the chicken in egg before the Bisquick mix, that way the coating has a better chance to stay in place.
- I highly suggest you use either a baking dish or pan for this recipe since the chicken will ooze out juices as it bakes. If you only have a baking sheet available, be sure to line it with foil.
- Bisquick fried chicken is fantastic on its own, but it’s hardly a complete meal. Serve it with some warm buttery biscuits, a side salad, or creamy mashed potatoes for the perfect comfort meal.
- Don’t have or don’t want to use Bisquick? It’s okay, you can make your own mix instead. Here’s how: sift together 6 cups of flour, 3 tablespoons of baking powder, and a tablespoon of salt. With a pastry blender, cut in 1 cup of vegetable shortening until you get a crumbly mixture. Done! This DIY Bisquick mix will last for 3 months in an airtight container.
- Be sure to place the chicken on the pan skin side down. This way, you’ll get extremely crispy chicken skin. YUM.
- Remove the chicken out of the baking pan right after baking. Don’t let it sit on the butter while cooking or else it will start to get soggy.
Try a Variety of Flavors for Your Bisquick Chicken
This recipe yields irresistible and flavorful chicken. But, if you want to kick things up a notch, here are some spices and seasonings you can add to achieve your desired chicken flavor:
Spicy chicken: Combine paprika, chili powder, garlic, salt, and pepper.
Smoky chicken: Combine smoked paprika, garlic, salt, and pepper.
Lemon garlic chicken: Combine garlic powder, lemon pepper, garlic salt, and paprika.
KFC-style chicken: Use KFC Potato Wedges seasoning mix.
Southern fried chicken: Combine buttermilk powder, paprika, cayenne pepper, pepper, and kosher salt.
Barbeque chicken: Combine barbeque rub, kosher salt, and pepper.
Bisquick Fried Chicken Recipe
- Prep time
- Cooking time
- 55 minutes
- 1 tablespoon butter
- 80 grams Bisquick Baking Mix (Original, 2/3 cup)
- 1 1/2 teaspoons paprika
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 3 to 3 1/2 pounds chicken, whole (cut-up broiler-fryer chicken)
- Preheat the oven to 425 degrees Fahrenheit.
- Place butter in a 13×9-inch baking dish (or pan) and melt it in the oven. Set aside.
- Combine Bisquick, paprika, salt, and pepper in a bowl. Coat the chicken with the Bisquick mixture.
- Place the chicken in the baking dish with the skin side down. Butter and dish should still be hot.
- Bake chicken for 35 minutes, uncovered. Flip the pieces over and bake for another 15 minutes. To ensure they’re done, poke the chicken with a knife. If the juices oozing out are no longer pink, they’re good to go.
Is Bisquick Healthy
In this post, I’ll be answering the important question: is Bisquick healthy for you? We’ll find out! Well, Bisquick is a staple for many households, but is it healthy? And what are some healthy alternatives that don’t require tons of time to bake from scratch. Short on time? Aside from using a boxed mix, you can also mix Bisquick with other ingredients that are healthy. For example, use Bisquick with applesauce or mashed bananas to make them more nutritious and easier to prepare.
Boxed batter mixes like Bisquick can be a godsend. You just rehydrate the Bisquick with milk and eggs, and you’re (literally) cooking. While any pancake or waffle recipe will tell you the minimum ingredients needed for a batter—flour, sugar, baking powder, butter, an egg—Bisquick’s ingredient list contains a few more unpronounceables. So what’s really in Bisquick? Turns out, there’s nothing too sinister lurking in that yellow box, but there are a few things you should know about Bisquick before you make those pancakes.
The ingredients list on a box Bisquick Original Pancake & Baking Mix currently reads “enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), partially hydrogenated soybean and/or cottonseed oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, salt.” While some of these ingredients may raise a red flag in your brain—seriously, what is riboflavin?—they’re all mostly emulsifiers and nutrients added back into the flour after processing. But let me break it down for you: Niacin and thiamin mononitrate are both forms of Vitamin B, typically found in yeast or cereal grains. Riboflavin is another form of Vitamin B found in dairy, lean meats, legumes, and leafy greens. Because they add these ingredients to standard wheat flour, Bisquick has to call it “enriched.”
Sodium aluminum phosphate and monocalcium phosphate are both chemical leavening acids typically found in baking powder, and dextrose is a simple sugar synonymous with glucose.
The only truly questionable ingredient in Bisquick is the partially hydrogenated oil. An extremely common ingredient in processed foods, partially hydrogenated oils are a source of trans fat, which contribute greatly to heart disease. Though for years the FDA maintained that partially hydrogenated oils were safe to consume, in 2013 the organization determined partially hydrogenated oils were no longer “generally recognized as safe.” It’s clear that Bisquick caught on to this fact, as their Bisquick Heart Smart baking mix contains canola oil as opposed to partially hydrogenated oil. Interestingly enough, Bisquick Heart Smart ingredients list sugar (3 grams per serving) while Bisquick original does not.
Since 1931, Bisquick has been helping home cooks make a variety of quick and delicious Bisquick recipes. With its instantly recognizable yellow and blue box, the baking mix holds the key to making foods ranging from biscuits, pancakes, and waffles to dumplings, pot pies, and even churros. Read on for some facts about the famous Betty Crocker brand.
1. Bisquick’s creation was inspired by a train ride to San Francisco.
On a train ride to San Francisco in 1930, Carl Smith, a sales executive at General Mills (which owns the Betty Crocker brand), ate some amazing biscuits. After he ordered the biscuits, he was impressed by how the train’s cook was able to quickly whip up fresh biscuits on demand. The cook showed Smith his secret for making fresh biscuits so quickly: He kept a pre-mixed blend of flour, baking powder, lard, and salt on ice.
2. General Mills acted quickly to get Bisquick in grocery stores.
Smith pitched the idea of a ready-to-bake biscuit mix to other executives at General Mills, and the company set out to make a blend of ingredients that could sit on the shelf of a grocery store without being refrigerated. Charlie Kress, the company’s head chemist, led the efforts to make the mix, and boxes of Bisquick went on sale to the public in 1931. It was incredibly popular, so competitors started selling Bisquick knock-offs, but Bisquick was the top seller.
3. Bisquick hired Shirley Temple to get kids to drink more milk.
In 1935, Bisquick partnered with child megastar Shirley Temple to sell more boxes of Bisquick and encourage kids to drink milk. Bisquick gave a free kid’s mug with Temple’s photo on it to customers who bought a large Bisquick box. Because the Bisquick mix required milk or water to be added to it, parents could use milk to make their biscuits, and kids could drink milk out of their Shirley Temple cups.
4. Bisquick offered a “world of baking in a box.”
During the 1940s, Americans used Bisquick because it was a cheap, versatile convenience food. Bisquick’s slogan became “a world of baking in a box” to indicate that people could use the mix to make more than just biscuits. Recipes for coffee cake, muffins, fruit shortcake, and dumplings were printed on the back of Bisquick boxes, and home cooks used Bisquick to make everything from meat pies to cobblers.
5. The Bisquick recipe was modified in the 1960s.
General Mills changed the Bisquick recipe in the late 1960s to make biscuits fluffier and lighter in texture. The new product, which had buttermilk and more shortening in it, was called New Bisquick. New Bisquick was a hit, and after it replaced the old formulation, it was simply called Bisquick.
6. Bisquick recipes were traded and shared by fans.
In the 1970s and 1980s, Bisquick focused on recipes. In 1971, Betty Crocker’s Bisquick Cookbook gave readers more than 200 recipes using Bisquick. In 1980, the Bisquick Recipe Club served as an early social network for Bisquick fans. The club sent cookbooks and The Bisquick Banner—a newsletter with Bisquick recipes and ideas—to fans across the country.
7. Bisquick Shake n’ Pour simplified the baking process even further.
Although Bisquick is already a convenient, time-saving food, General Mills found a way to make it even easier for (lazy) cooks. With Bisquick Shake ‘n Pour, all you have to do is add water to the container, shake it, and pour the mix onto your griddle. Bisquick Shake ‘n Pour includes dried egg whites, defatted soy flour, and buttermilk, so there’s no need to measure the mix, crack an egg, or add milk.
8. Regular Bisquick contains trans fats …
Health-conscious customers object to Bisquick’s use of trans fat—specifically, partially hydrogenated soybean and/or cottonseed oil—as an ingredient in the baking mix. Partially hydrogenated oils can raise your level of LDL (bad) cholesterol and lower your level of HDL (good) cholesterol, which can lead to cardiovascular disease. Consequently, you can find recipes online for a homemade Bisquick alternative, which uses flour, butter, baking powder, and salt.
9. … so Bisquick introduced a heart-healthier variety.
Bisquick Heart Smart Pancake and Baking Mix is an option for customers who don’t want to eat trans fat (and don’t want to make their own homemade version of Bisquick). This variant contains no partially hydrogenated oils and has zero grams of trans fat.
10. Gluten-free Bisquick is a thing.
Bisquick sells a gluten-free pancake and baking mix, which contains rice flour and modified potato starch. Betty Crocker’s website also has a section devoted to gluten-free recipes, with everything from pumpkin pie to frittatas to cranberry stuffing to brownies.