Easy Bisquick Chicken Tenders

4.67 from 3 votes
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Make delicious, crunchy Bisquick chicken tenders in about 30 minutes. Great for an easy, kid friendly dinner that the family will enjoy.

Plate of chicken tenders.


 

Bisquick can be used for a wide variety of recipes like waffles, quiche, even cheesecake. Using it to coat chicken is a great way to get crispy tenders in minutes.

Why this recipe works

  • Fast – This recipe can be prepared in about 30 minutes from start to finish. Great for a busy week night meal.
  • Method – They can be made in the oven or air fryer.
  • Customizable – You can easily change the seasonings for this recipe like using Italian seasoning, Cajun seasoning, even a Greek seasoning blend.

Ingredients needed

Chicken tenders – You can typically find chicken tenders packaged in the meat section of the grocery store. If you can’t find them you can also use boneless, skinless chicken breasts cut into strips.

Bisquick – Bisquick mix is used to make a batter. You can also substitute with Gluten-Free Bisquick.

Panko – Panko crumbs add a nice crunch to the texture of the chicken. You can find them in the grocery store by the bread crumbs.

Parmesan – Grated parmesan cheese adds extra flavor. This ingredient can be left out.

Eggs – Helps to bind the batter together.

Seasonings – In this recipe we are using seasoned salt, onion powder, garlic powder, and ground black pepper.

Butter – Used to help achieve a nice, crunchy texture.

Bowl of parmesan, Bisquick, eggs, seasonings, butter, and chicken tenderloins.

How to make Bisquick chicken tenders

In the oven

Step one: Preheat oven to 425 degrees F. You want the oven hot to get them extra crispy. Line a large baking sheet with parchment paper or aluminum foil.

Step two. Add Bisquick, panko crumbs, Parmesan, and seasonings in a gallon size Zip-Loc bag or a shallow baking dish. In a separate bowl, whisk eggs.

Bowl of egg and chicken tender.

Step three: Dip chicken tenderloins in egg and then place in bag of Bisquick mixture. Seal the bag and shake to coat the chicken completely. Place the chicken back in the egg mixture and then again in Bisquick.

Place the chicken tenderloin on the prepared baking sheet.

Sheet pan with breaded chicken tenders.

Step four: Drizzle butter over the tenderloins, then bake for 15-20 minutes or until internal temperature reaches 165 degrees F.

Melted butter pouring over chicken tenders.

In air fryer

Step one: Preheat air fryer 400 degrees F for 5 minutes. Mix together Bisquick, panko crumbs, Parmesan, and seasonings in a bag. Whisk egg in a different bowl.

Step two: Dip chicken in egg and then in bag of Bisquick. Dip chicken again in egg and then back in the Bisquick.

Place chicken strips in the air fryer basket. Drizzle with butter or spray tops with olive oil.

Step three: Cook for 12 minutes, flipping halfway through cooking.

Recipe tips

  • If you don’t have tenderloins, you can use skinless chicken breasts that are cut into strips.
  • Make sure the internal temperature of the baked chicken tenderloins reaches at least 165 degrees F. Check them at the 10 minute mark to ensure they don’t over cook.
  • Like a little spice? Try adding a pinch of cayenne pepper to the Bisquick mixture or add a few drops of hot sauce in with the beaten eggs.
  • Don’t have Bisquick, you can substitute with pancake mix.

What to serve with oven baked Bisquick chicken tenders

Serving these ultimate chicken tenders with a dipping sauce is a great way to add extra flavor. Here are a few of our favorite dipping sauces:

Some of our favorite sides for these tenders are:

How to store

Let the chicken cool and then store in an airtight container in the refrigerator. The can be reheated in the oven or air fryer.

Breaded chicken tenders dipping into sauce.

More chicken recipes

Plate of chicken tenders.
4.67 from 3 votes

Bisquick Chicken Tenders

Bisquick chicken tenders are cripsy, juicy, and delicious. They can be made in 30 minutes for an easy family friendly meal.
Prep: 5 minutes
Cook: 15 minutes
Total: 15 minutes
Servings: 4

Ingredients 

  • 1 lb chicken tenderloin
  • 1 cup Bisquick
  • 1/4 cup panko crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 2 eggs
  • 1/4 cup butter melted

Instructions 

Oven

  • Preheat oven to 425 degrees F. You want the oven hot to get them extra crispy. Line a large baking sheet with parchment paper or aluminum foil.
  • Add Bisquick, panko crumbs, Parmesan, and seasoning in a gallon size Zip-Loc bag or a shallow baking dish. In a bowl, whisk eggs.
  • Dip chicken tenderloin in egg and then place in bag of Bisquick mixture. Seal the bag and shake to coat the chicken completely. Do a second coat by adding chicken back in egg and then again in Bisquick mixture.
  • Place the chicken tenderloin on the prepared baking sheet.
  • Drizzle melted butter over the tenderloins, then bake for 15-20 minutes.

Air Fryer

  • Preheat air fryer 400 degrees F for 5 minutes. Mix together Bisquick, panko crumbs, Parmesan, and seasonings in a bag. Whisk egg.
  • Dip chicken in egg and then in bag of Bisquick. Place chicken strips in the air fryer basket. Drizzle with butter or spray tops with olive oil.
  • Cook for 12 minutes, flipping halfway through cooking.

Video

Nutrition

Calories: 467kcal | Carbohydrates: 28g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 196mg | Sodium: 1404mg | Potassium: 521mg | Fiber: 1g | Sugar: 4g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Recipe Rating




1 Comment

  1. 4 stars
    These were easy to make and came out great. The chicken was tender, and the coating had a nice, crisp texture. I didn’t have panko, so I substituted cornmeal. I took your advice to add a dash of cayenne. Next time, I’ll also add some garlic powder to give the coating a bit more flavor. I think a little dried parsley would add some visual appeal, too. Finally, I’ll make a point of patting the chicken dry with paper towels to help the breading stick better.