Bisquick Chicken Tenders

• 6 fresh chicken breast cut in half or thirds length-wise (or use 12-15 chicken tenderloins)
• 1 1/3 cup Bisquick
• 1 cup grated Parmesan cheese
• 1 tsp. salt OR garlic salt
• 1 tsp. pepper
• 1 tsp. paprika
• 2 eggs - slightly beaten
• 6 tablespoons melted butter

Assembly:

1. Cut chicken breasts into strips.  (If you have time, soak the chicken in salt water for a few hours or even overnight for extra tenderness).
2. Mix Bisquick, Parmesan cheese, salt, pepper and paprika in a gallon-size Ziploc bag.
3. Crack 2 eggs in a bowl - lightly whisk with the melted butter.
4. Dip chicken strips into egg mixture.
5. Drop chicken strips in bag and shake to coat.

To freeze for later:
Line up the strips in a 9x13" pan and cover tightly with aluminum foil. Or line up in a zip-lock freezer bag.

Serving Day:
Thaw.  Cook on a sprayed foil-lined or sprayed baking sheet for 12-15 minutes at 450F turn with a pancake turner halfway through.
You can also pan-fry the thawed chicken breasts in a skillet.
 
We use fresh, homemade ranch for our dip.  Great with any kind of potato and vegi's.