Bacon Cheddar Chicken Fingers

• Meat

  • 3/8 cup Bacon, cooked real
  • 3 Chicken breast, boneless skinless halves
  • 1 tbsp Sriracha sauce or buffalo wing sauce

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Butter or margarine
  • 1/2 cup Mayonnaise
  • 1/2 cup Ranch dressing

• Baking & Spices

  • 2/3 cup Bisquick mix, original
  • 1/2 tsp Paprika
  • 1/2 tsp Salt or garlic salt

• Dairy

  • 1/2 cup Cheddar cheese

Found on bettycrocker.com

Description

Ingredients

• 2/3 cup Original Bisquick™ mix
• 1/2 cup finely shredded Cheddar cheese
• 1/4 cup cooked real bacon bits or pieces (from 3-oz bag)
• 1/2 teaspoon salt or garlic salt
• 1/2 teaspoon paprika
• 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
• 1 egg, slightly beaten
• 3 tablespoons butter or margarine, melted
• 1 tablespoon Sriracha sauce or buffalo wing sauce
• 1/2 cup mayonnaise
• 1/2 cup ranch dressing
• 2 tablespoons cooked real bacon bits or pieces (from 3-oz bag)

Directions

• 1 Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
• 2 Mix Bisquick mix, cheese, bacon, 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.
• 3 Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
• 4 Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Nutrition