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This recipe for Bisquick chicken tenders is super easy and highly addictive!
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You can make these crunchy chicken tenders in just 20 minutes using the magic of Bisquick!
It’s the perfect finger-food for a weeknight dinner when you want a delicious meal but don’t have hours to spend in the kitchen.
That’s what I love so much about Bisquick recipes. You’ll get homemade taste in a fraction of the time.
Treat your family to a tasty dinner at home with these crisp and juicy chicken fingers! It’s a restaurant style meal that the whole family can agree on.
What are Chicken Tenders?
Chicken tenders are a cut of chicken that tastes a lot like chicken breast, except juicier and more tender. They’re the narrow strip of meat found on the underside of chicken breasts.
But some recipes, like this one, also make use of chicken breast. You can purchase them at the supermarket, or cut them from the breast yourself.
If you’re cutting your chicken into strips yourself, here’s a helpful tip: cut against the chicken grain. Don’t just slice however you want! Pay attention to the grain lines and slice opposite them. This will yield super tender strips once cooked.
Tips & Tricks
Aside from paprika, feel free to use your favorite seasonings to amp up the flavor. Cayenne pepper, Cajun seasoning, Italian seasoning, garlic powder, and onion powder all make great additions!
Don’t have Bisquick mix on hand? You can use Panko bread crumbs instead. It will still yield that crisp on the outside and tender on the inside chicken goodness. Or, you can even use pancake batter!
Can’t use eggs? Don’t worry, you can still make this fantastic dish without them. For instance, dipping the strips in buttermilk or heavy cream before coating will make them adhere to the breading easily. Mustard works, too! Not only will it help the chicken stick to the batter, it also adds a wonderful mustard flavor to the strips.
Want extra crisp and juicy chicken fingers? Add a bit of oil to the egg.
For that added crisp, you could also add cornstarch to your breading.
What to Serve with Chicken Tenders
Chicken tenders make such a fantastic finger food, especially when you dip them in your favorite sauce. You can never go wrong with the classic dips – ketchup, honey mustard, ranch, and barbecue. But, if you want some chicken parmesan-ish tenders, why not dip them in marinara sauce? Yum!
Now, if you want to make a meal out of chicken tenders, give it a heavy side. Mac and cheese makes a wonderful side because chicken and cheese – hello?
These two make such a wonderful combination that both the kids and the kids at heart will surely enjoy. Be sure to use sharp cheeses for maximum flavor, and of course that ooey gooey mozzarella.
Aside from pasta, bread is wonderful with chicken as well! How about some chicken and waffles drizzled with honey or maple syrup? Or a Southern cornbread?
Aside from the sweet contrast, that distinct grainy texture complements the chicken well too. Or perhaps a simple white bread to make that crisp and tender chicken sandwich? The list goes on and on.
How to Make Bisquick Chicken Tenders
With this quick and easy recipe, you won’t have to stand in front of the stove and deep-fry your chicken. No grease, no sweat!
Bisquick Chicken Tenders
Servings
4
servings
Prep time
20
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3 boneless skinless chicken breast halves (cut into 1/2-inch strips)
1 egg (slightly beaten)
3tablespoonsbutter or margarine (melted)
Instructions
Preheat oven to 450 degrees Fahrenheit. Line a cookie sheet with aluminum foil and spray it with cooking spray.
In a 1-gallon Ziploc bag, combine Bisquick mix, cheese, salt, and paprika.
Dip half the chicken strips into the egg. Place the egg-washed chicken strips into the bag. Seal the bag and shake until the strips are coated.
Transfer the strips onto the cookie sheet. Repeat with remaining chicken. Drizzle melted butter over the chicken strips.
Bake for 12 to 14 minutes. At the 6-minute mark, flip the strips over with a pancake turner. Chicken tenders are done when they turn golden brown and no longer pink in the center.
Enjoy!
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In summary, the difference between chicken fingers and chicken tenders lies in the cut of the chicken and the way they are prepared. Chicken fingers are made from the inner fillet of the chicken breast, while chicken tenders come from the pectoralis minor muscles located beneath the breast.
Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag. Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.
You can even use them interchangeably in pretty much any type of chicken recipe. The thing that really sets the breast and tenderloin apart is that chicken tenders have a higher fat and sodium content. Even still, they're both lean and healthy white meat options that can adapt to many flavor profiles.
Some people think that chicken tenders are just strips cut from the breast of the chicken. But in fact, the tender or tenderloin is an independent secondary muscle that lies directly under the breast. Sometimes, the whole breast is removed, which includes the tender; sometimes they are removed separately.
Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.
After you get the breading on the chicken place the pieces on a sheet of wax paper for 20 minutes before cooking. Leave space between each piece of chicken. Also, if you're frying the chicken, don't move it around. Don't fuss with it, just let it do it's thing.
Chinese stir-fried chicken is extra tender due to the velveting technique. Chicken is sliced into thin, even-sized pieces and then marinated briefly in a mix of baking soda, cornstarch, wine, and seasoning. This seals in moisture and tenderizes the chicken.
Brining helps to tenderize the meat and keep it moist during cooking. Buttermilk marinade: Another popular technique is to marinate the chicken in buttermilk for several hours or overnight. The acidity in the buttermilk helps to tenderize the meat, while the fat in the milk adds flavor and.
You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.
No one knows for sure. Although they're meant to be eaten easily with your fingers, the name probably comes from the fact that they're shaped a bit like fingers — human fingers, that is!
Chicken fingers (also known as chicken goujons, tendies, chicken strips, chicken tenders, or chicken fillets) are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).
Tenders are made from the pectoralis minor, or tenderloin, of the bird. In contrast, tenders — which were popularized at a New Hampshire diner in the 1970s — come from a specific part of a chicken: the pectoralis minor muscle, aka the tenderloin. "The chicken tenderloin is a white meat subset of the chicken breast.
As cuts of meat, tenders are a distinct cut just as tenderloin in pork and beef is. Best cut for grilling as they stay more. moist like thigh meat, but are white meat like breasts. Fingers and strips are most often just chicken breast, sometimes thigh meat, sliced into roughly finger sized slices, breaded and fried.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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