BACON CHEDDAR CHICKEN FINGERS

Bacon Cheddar Chicken Fingers image

Our taster's couldn't stop eating these! Can't find finely shredded Cheddar? Buy a chunk of Cheddar and shred it against the small holes of a box grater---the fine shreds cling better to the chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 12

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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)

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.

Nutrition Facts : Calories 730, Carbohydrate 17 g, Cholesterol 170 mg, Fat 7, Fiber 0 g, Protein 30 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 4 g, TransFat 1 g