1/2 teaspoon red pepper (add more if you want them really spicy, omit if no spice)
1 teaspoon chili powder
2 teaspoons paprika
1 teaspoon celery salt
2 teaspoons sugar
1 egg
1/4 cup milk
1 package chicken tenders (14 to 16 oz)
2 to 3 tablespoons butter, melted
Ranch dressing, if desired
Instructions
Heat oven to 450°F. Line cookie sheet with parchment paper. In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.
Originally Submitted
5/21/2011
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