bisquick chicken tenders recipe
The Best bisquick chicken tenders recipe
Oh, you’re talking about Bisquick chicken tenders? Well, let me tell you, these are one of those rare recipes that just work—no fuss, no fail, and everyone at the table loves them. I first made them for my kids when they were younger, and honestly, they’ve been a staple in our house ever since. The thing about Bisquick is that it’s versatile, but this specific way of making chicken tenders? It’s foolproof. You take a simple, wholesome protein and turn it into something crispy on the outside, juicy on the inside, and packed with flavor without needing a ton of extra ingredients. My kids swear by them—no picky eating here, either. They’ll eat them with ketchup, honey mustard, or even just a simple lemon pepper seasoning, and they always come back for seconds. Plus, it’s so easy to double the batch if you’re feeding a crowd or just want leftovers for another meal. The best part? It’s not just a quick dinner—it’s a recipe that feels special enough for a family dinner but simple enough to whip up in 20 minutes. And the health benefits? Well, Bisquick itself is made with whole grains, so it’s got a little more fiber than white flour, and the chicken is lean protein. Not so bad for a kid’s meal, right? Plus, you can adjust the seasoning to make it lighter if you like—just skip the extra salt or swap out some of the Bisquick for whole wheat if you’re watching carbs. It’s that kind of recipe that makes you feel good about feeding your family without overcomplicating things. And honestly? There’s nothing like the satisfaction of a perfectly cooked batch of chicken tenders that everyone actually enjoys.
Bisquick Chicken Tenders
Crispy, golden chicken tenders coated in Bisquick dough, baked to perfection with a simple tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 boneless, skinless chicken breasts (cut into 1-inch tenders)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups Bisquick
- 1 cup milk (or water)
- 1 egg (beaten)
- 1 tsp salt
- 1 cup tomato sauce
- 1 tbsp ketchup
- 1 tbsp Dijon mustard
- ½ cup shredded cheddar cheese (optional)
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with oil.
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2 Cut chicken breasts into 1-inch tenders. In a small bowl, mix paprika, garlic powder, and onion powder. Coat chicken tenders lightly with the spice mixture.
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3 In a larger bowl, mix Bisquick, milk, beaten egg, and salt until smooth. Add chicken tenders and gently coat them in the dough mixture, pressing lightly to adhere.
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4 Place coated chicken tenders on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes or until golden brown and internal temperature reaches 165°F (74°C).
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5 While chicken bakes, mix tomato sauce, ketchup, Dijon mustard, and shredded cheese (if using) in a small bowl.
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6 Once chicken is done, pour the sauce over the tenders and let it sit for 2-3 minutes to absorb slightly. Serve warm.
🔧Equipment
- Mixing bowls
- Cutting board
- Baking sheet
- Oven
- Fork or meat mallet
- Spray bottle (for baking spray)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bisquick Chicken Tenders Works
This Bisquick Chicken Tenders recipe is always a solid choice because it’s quick to make without fussing with extra ingredients, and it keeps the whole family happy with crispy, flavorful bites. Whether you’re hosting a casual dinner or just need a simple meal that doesn’t take up too much time, these tenders are foolproof—they hold up well in a crowd and let you focus on enjoying the company instead of stressing over cooking. Plus, they’re easy enough to double or make ahead, so you’re not stuck scrambling last-minute.
❓ Frequently Asked Questions About Bisquick Chicken Tenders
1. What are the main ingredients required for Bisquick Chicken Tenders, and where can I find them?
The main ingredients for Bisquick Chicken Tenders are Bisquick flour mix, chicken tenders (or chicken breast/thigh cut into tender pieces), egg, breadcrumbs (or crushed crackers for a lighter option), salt, pepper, garlic powder, paprika, and a bit of oil or butter for frying. You can find Bisquick at most grocery stores in the baking aisle, and the other ingredients are typically found in the meat, baking, or spice sections.
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2. How do I prepare the chicken tenders before frying them?
To prepare the chicken tenders, first cut them into even-sized strips (about 1-inch wide and 2-3 inches long). Pat them dry with paper towels to remove excess moisture, which helps them crisp up better. In a shallow bowl, beat an egg and let the chicken tenders soak for about 30 seconds to coat evenly. Then, in another bowl, mix together Bisquick flour, breadcrumbs (or crushed crackers), salt, pepper, garlic powder, and paprika until well combined. Dip each chicken tender into the egg mixture, then coat thoroughly with the Bisquick mixture, pressing lightly to adhere. Let the tenders sit on a wire rack or parchment-lined tray for about 5 minutes to let the coating adhere fully before frying.
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3. What is the best oil temperature for frying Bisquick Chicken Tenders, and how can I check it?
The ideal oil temperature for frying chicken tenders is around 350–375°F (175–190°C). To check the temperature, use an oil thermometer—insert it into the oil and wait for the needle to stabilize. If you don’t have one, you can test it by carefully dropping a small piece of bread into the oil. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy tenders.
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4. Can I air-fry or bake the Bisquick Chicken Tenders instead of frying them, and how do you adjust the recipe?
Yes! You can air-fry or bake them for a healthier option. For air-frying: – Preheat the air fryer to 375°F (190°C). – Arrange the coated chicken tenders in a single layer in the air fryer basket (don’t overcrowd). – Cook for 10–12 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (74°C).
For baking: – Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. – Arrange tenders on the sheet, spacing them apart slightly. – Bake for 20–25 minutes, flipping halfway, until crispy and cooked through.
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5. Why might my Bisquick Chicken Tenders turn out greasy or soggy, and how can I prevent this?
Greasy or soggy tenders usually happen due to overcrowding the fryer, using the wrong oil temperature, or not drying the chicken properly before coating. To prevent this: – Pat chicken dry thoroughly before coating to remove excess moisture. – Use a high-quality oil (like vegetable, canola, or peanut oil) and maintain the correct temperature (350–375°F). – Don’t overcrowd the pan—fry in batches if needed. – Let the coating rest for 5 minutes after dipping to ensure adhesion. – Check doneness early—remove tenders when they reach 165°F (74°C) to avoid overcooking. For air-frying/baking, avoid overcrowding and flip halfway through cooking.
