Double Cheese Chicken Fingers Recipes

Steps:

• Heat oven to 400 degrees F (200 degrees C).
• Mix coating mix and oregano in pie plate. Add 1 chicken breast; turn to evenly coat. Place in 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken breasts. Discard any remaining coating mixture.
• Bake 15 minutes. Meanwhile, heat tomato sauce in saucepan on medium heat. Add cream cheese product; cook and stir 5 minutes or until cream cheese is melted and sauce is well blended. (Do not let sauce come to boil.)
• Spoon sauce over chicken; top with shredded cheese. Bake 10 minutes or until chicken is done (170 degrees F) and cheese is melted.

Steps:

• Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.
• In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
• In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.
• Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes.

Steps:

• Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• 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.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
• 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.

Steps:

• Place chicken tenders in a medium-sized bowl.
• Add water and salt; stir.
• Cover and place in the refrigerator for at least 30 minutes.
• Place flour and seasoned salt in a shallow bowl.
• In another shallow bowl, whisk together eggs.
• Drain chicken from salt water.
• Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
• Place on floured baking sheet.
• Pour peanut oil in a large heavy skillet and heat over medium-high heat.
• Dip the chicken again in the egg, then again dredge in flour.
• When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
• Cook tenders, turning occasionally to get both sides golden brown.
• Drain on paper towels before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Steps:

• Put the sour cream into a large bowl.
• Add the chicken strips and mix well to coat with the sour cream.
• Roll the chicken strips in the crushed Cheese Its. Coat them well.
• Place the strips on a baking sheet with a rim and drizzle the butter over them.
• Bake in a 350F degree oven for 25-30 minutes.