Baked Spiced Chicken Fingers
This meal is quick, easy, low-maintenance, and most of the ingredients can be kept in the pantry all the time, so you always have something to make for dinner. Pair with steamed broccoli and garlic mashed potatoes for an all American feast.
Yield: 6 Ready in 35 minutes
5 people trying soon
|2 partsBisquick Mix|
|1 partbread crumbs; may use any brand, any flavor|
|1 tablespoongarlic powder; (up to 2)|
|1 tablespoonchili powder|
|1 teaspoonpaprika; smoked or regular|
|2 tablespoonsdried Italian herb blend; make your own using basil, oregano, thyme|
|1 tablespoonsalt; kosher or table salt|
|1/4 teaspoonAnise; (opt.)|
|sugar; to taste; for two cups of mix, I use about 1/4 cup of sugar|
|1 poundchicken breast; to coat more chicken, make more mix!|
|canola oil; enough to coat chicken pieces|
Baked Spiced Chicken Fingers Preparation
Start by slicing the chicken to the desired size (about 2 to 3 inch strips, 1/2 inch thick). Make sure the pieces are all about the same size so that the cooking time will be equal.
Cover one baking sheet with aluminum foil, and place a cooling rack on top of the baking sheet. You will be placing your chicken pieces on this once they've been coated in the bisquick mix. Preheat oven to 375 degrees.
Drizzle just enough canola/vegetable oil to coat the sliced chicken, making sure that every piece is evenly coated.
In a separate bowl, mix bisquick, bread crumbs, and seasonings until well blended. Now you're ready to begin coating the chicken in the mixture. Taking about 5 pieces of chicken at a time, place the chicken in the bread crumb/bisquick mixture and toss lightly with a fork until well coated. Lay the chicken strips on the cooling rack. If you like your chicken to be a bit crunchier, place the strips further apart; for softer breading, don't leave as much space. Once you've coated all the chicken and placed it on the cookie sheet/cooling rack, place chicken in oven and set the timer for 25 minutes.
When the timer goes off, take the chicken out, and use a thermometer to make sure the internal temperature is between 150-160 degrees. You only need to test a few pieces as long as your pieces are about the same size.
All that's left is to eat and enjoy!
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