Chicken Fingers

Suzan McAllister

1 lb chicken tenderlions or boneless skinless chicken breast
1 c. Bisquick baking mix
1/2 c. Italian Bread Crumbs
1/2 c. Grated Parmesan
1 TBSP Emeril's essence or other favorite dry spice blend
2 eggs
Peanut Oil


Heat oil to medium to high heat in a medium size skillet
While the oil is heating, if using chicken breasts, slice into 1 inch wide slices
Whisk the eggs in a wide shallow bowl
Mix Bisquick and dry spice blend in another wide shallow bowl
Coat the chicken strips in the Bisquick mix and set aside.
Mix the bread crumbs and parmesan into the Bisquick mix
Coat the chicken strips in egg, then in the Bisquick/bread crumbs/parmesan mixture and place in the heated oil.

Fry the chicken strips 3-4 minutes on each side, until golden brown and cooked through.