Bisquick Chicken Strips Recipe: Crispy Bites Without the Deep Fryer

This Bisquick chicken strips recipe delivers restaurant-quality crispiness without the mess of deep frying or the need for a deep fryer. The secret lies in a simple batter made with Bisquick, which creates a golden, crunchy exterior that stays crispy even after baking.

I developed this method after years of testing—it’s foolproof, requires minimal prep, and yields results that taste like they came from a fast-food joint, but with better ingredients.

The beauty of this recipe is its versatility and speed. With just 15 minutes of active prep and 10 minutes of baking, you’ll have crispy, tender chicken strips ready for dipping in honey mustard, ranch, or your favorite sauce.

The Bisquick batter binds perfectly to the chicken, ensuring a uniform coating that browns beautifully and holds up even when served. No special equipment is needed—just a baking sheet and a fork for easy flipping.

What you’ll end up with is crispy, golden-brown chicken strips that are tender on the inside and crunchy on the outside, with a texture that’s impossible to resist. The strips hold their shape without falling apart, making them ideal for meal prep, game day, or a quick weeknight dinner.

The best part? They’re easier to make than store-bought and taste far superior.

Serve these strips with your favorite dipping sauces or toss them into a salad for added protein. The recipe scales easily, so you can make a single serving or feed a crowd. Ready to make crispy chicken strips the easy way? Let’s get started.

Ingredients for bisquick chicken strips

Pantry staples plus a few key ingredients for restaurant-style crispy chicken strips.

The Bisquick is the star here—original flavor only—low-fat versions won't give you that golden crunch. Kroger or Walmart usually stock it in the baking aisle, and it keeps for months in your pantry. For the chicken, boneless, skinless tenders work best (no need to trim). I grab mine from the meat counter, but pre-cut strips from the freezer section save time. The buttermilk? Full-fat is worth it—it makes the batter richer and the strips more tender. If you're out, mix powdered buttermilk with water, but it won't be quite as good.

No Bisquick? Substitute 1 cup all-purpose flour + 1 tbsp baking powder + 1/2 tsp salt, but the texture won't be identical. Short on buttermilk? Plain yogurt or milk with 1 tsp vinegar works in a pinch. The cornstarch is optional but helps with crispiness—skip it if you're short. For extra flavor, add 1/2 tsp onion powder to the batter. The ranch dressing for dipping? Store-bought is fine, but homemade with Greek yogurt and herbs tastes even better. And don't skip the paprika—it gives those strips that golden hue.

Prep ahead: Cut the chicken into strips and store them in the fridge until ready to coat. The batter keeps for 24 hours in the fridge, so you can mix it the night before. For meal prep, bake the strips and store them in an airtight container for up to 3 days. Reheat in the oven at 375°F for 5-10 minutes to restore crispiness. These strips freeze beautifully too—bake from frozen, adding 2-3 extra minutes. Perfect for game day or a quick snack.

Step-by-step instructions for Bisquick chicken strips

Here's how to make these crispy bites in under 30 minutes—no deep fryer needed.

In a shallow bowl, whisk together the 1 cup Bisquick Baking Mix, 0.25 cup All-Purpose Flour, 1 tsp Salt, 0.5 tsp Ground Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Paprika. Set aside. In another bowl, beat the 2 whole Large Eggs until just combined, then stir in the 0.5 cup Buttermilk. For extra crispiness, mix the 1 tbsp Cornstarch into the egg mixture.

Here's the thing—this double-dipping technique (egg wash first, then breading) creates that perfect golden crust. The Bisquick gives you that classic fried texture without the mess or oil splatter. Keep both bowls ready on your counter so you can work quickly.

Pat the 1.5 lb Chicken Tenders dry with paper towels—this helps the coating stick better. Working in batches (don't overcrowd), dip each strip into the egg mixture first, letting any excess drip off. Then press it firmly into the Bisquick mixture, coating all sides completely. Place the coated strips on a plate and let them rest for 5 minutes—this helps the coating adhere.

Don't skip the resting time. I learned the hard way that skipping it makes the coating fall off during baking. If you're worried about drying, cover the plate loosely with plastic wrap while they rest. The strips should look like they're wearing a thick, golden blanket of crumbs.

Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly brush or spray with 2 tbsp Vegetable Oil (this prevents sticking and adds extra crispiness). Arrange the coated chicken strips in a single layer, leaving about ½ inch between each piece—they'll expand as they bake.

Bake for 12-15 minutes, flipping halfway through, until the edges are deep golden brown and the internal temperature reaches 165°F. You'll know they're done when the coating looks crispy and the chicken pulls away from the baking sheet easily. If they brown too quickly, tent with foil for the last 2-3 minutes to prevent burning.

Transfer the crispy chicken strips to a serving platter and let them rest for 3-5 minutes before serving. This resting time keeps them from getting soggy. For extra flavor, drizzle with any leftover egg mixture or serve with the 0.5 cup Ranch Dressing on the side for dipping.

Real talk: the first bite should be crispy outside with juicy, tender chicken inside. If the coating feels soft, bake them 2-3 minutes longer next time—they'll crisp up as they cool slightly. These strips are perfect for game day, lunchboxes, or a quick weeknight dinner.

Regional styles of bisquick chicken strips

Southern Fried Twist

In the South, these strips get a smoky kick by adding 1 tbsp hot sauce to the egg wash and a sprinkle of Cajun seasoning (about 1 tsp) to the Bisquick mixture.

Serve with a side of honey mustard sauce—mix ¼ cup yellow mustard with 2 tbsp honey and a pinch of cayenne. This version is a staple at tailgates and family gatherings in Alabama and Georgia. 🌶️

Midwest Game Day Classic

Up north, these strips often become part of a chili cheese hot dish or a loaded nacho platter. Add ½ cup shredded cheddar cheese to the baking sheet during the last 2 minutes of baking so it melts perfectly.

Pair with blue cheese dressing on the side—a Midwest favorite. This approach turns them into a hearty appetizer or main dish. 🏈

California Crunch

For a lighter, West Coast take, swap the buttermilk for almond milk and add 1 tsp lemon zest to the Bisquick mix. Serve with a spicy sriracha aioli (mix ¼ cup mayo with 1 tbsp sriracha and 1 tsp lime juice).

This version is popular at California BBQ joints and health-conscious gatherings. 🌴

Texas-Style BBQ Bites

In Texas, these strips get a smoky, tangy twist by brushing with ½ cup BBQ sauce (like Stubb’s Original) after baking. Toss them with pickled jalapeños and serve with cool ranch or chipotle sauce. This version is a crowd-pleaser at Texas BBQ joints and backyard cookouts. 🍖

Kids’ Meal Favorite

For a kid-friendly version, add ½ cup crushed cornflakes to the Bisquick mix for extra crunch. Serve with ketchup or BBQ sauce for dipping. This variation is a hit at school lunches and playdates—simple, fun, and always a winner. 🧒

Spicy Asian Fusion

Give them an Asian-inspired twist by adding 1 tbsp soy sauce and 1 tsp sesame oil to the egg wash, plus 1 tsp ginger powder to the Bisquick. Serve with a sweet chili sauce (mix ¼ cup ketchup with 1 tbsp soy sauce and 1 tsp honey).

This fusion version is perfect for Asian food lovers. 🌶️

Frequently asked questions