Ultimate Chicken Fingers


  • 1 lb Chicken Cutlets, cut along short dimension into 1 inch strips
  • 2/3 cup Bisquick
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground (Black or White) Pepper
  • 1 Egg, slightly beaten in a flat bottomed bowl
  • 1 tblsp Butter
  • Olive Oil
  • 1/2 cup White Wine or Dry Vermouth
  • 1 can Chicken Broth


  • In a large flatbottomed bowl, mix Bisquick, Grated Parmesan, and Seasonings
  •  Dip 1/4 of the Chiclen strips in the Egg; transfer Strips to Biquick mixture and toss until coated; transfer to a plate. Repeat process until all the Strips are done.
  • Using a large skillet and medium high heat, heat Olive Oil and butter until bubbly. Transfer 1/2 rhe Chicken Strips to the Skillet and saute until golden about 3 miunutes a side. Transfer to another dish. Repeat process until all the strips are cooked.
  • Increase heat , add White Wine and wisk to deglaze the Skillet. Add Chicken Broth, bring to a second boil. Add all the Chicken Strips, cover and simmer 4 minutes.
  • Transfer Chicken Strips to dish, keep warm.
  •  Increase heat again, bringing to a boils and wisk gravy for about 2 minutes. Pour Gravy over the Chicken Strips and serve.


Pressed for time? Skip the sauteing steps and bake. Heat an oven to 450F. Line a cookie sheet with foil; spray with cooking spray; arrange strips on the cookie sheet; bake for 12 to 14 minutes, turning strips over after 6 miuntes, until cooked through.