Best Taco Night Chicken Fingers Recipes

TACO NIGHT CHICKEN FINGERS

Taco Night Chicken Fingers image

Taco seasoning mix isn't just for tacos, it's also terrific in the coating for these awesome chicken fingers made with Bisquick®. Cool it down with two creamy dipping sauces.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2/3 cup Original Bisquick™ mix
1 package (1 oz) Old El Paso™ taco seasoning mix
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
1/4 cup Old El Paso™ diced green chiles, drained (from 4-oz can)
1/4 cup sour cream
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup sour cream

Steps:

Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix and taco seasoning 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 the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 140 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 4 g, TransFat 1 g

TACO NIGHT CHICKEN FINGERS

Taco Night Chicken Fingers image

Taco seasoning mix isn't just for tacos, it's also terrific in the coating for these awesome chicken fingers made with Bisquick®. Cool it down with two creamy dipping sauces.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

2/3 cup Original Bisquick® mix
1 package (1 oz) Old El Paso® taco seasoning mix
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
1/4 cup Old El Paso® diced green chiles, drained (from 4-oz can)
1/4 cup sour cream
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sour cream

Steps:

Heat oven to 425ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix and taco seasoning 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 the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.