Step 1

Preheat the oven to 450 F (232 C). Line a baking sheet with parchment paper (or with lightly greased aluminum foil).

Step 2

Butterfly the chicken breasts all the way through to make even fillets. Then cut the fillets into 1” - 2” wide chicken strips

Step 3

To a large Ziploc bag, add the Bisquick, Italian seasoning, garlic powder, paprika, and salt.

Step 4

In a medium bowl, whisk the eggs. You may have to do the next part in rounds - don’t crowd the chicken as you coat it. Start by coating the chicken strips in the egg wash, then add them to the bag, close the bag, and shake to coat the chicken. Dip the coated chicken back into the egg and then return it to the bag. Seal the bag and shake to coat with the dry ingredients a second time. Place the coated chicken in a single layer on the prepared baking sheet. Repeat this step until all the chicken is coated twice.

Step 5

Place the chicken into the preheated oven and bake for 10 - 12 minutes, flipping after 6 minutes. Check the temperature after 10 minutes. The chicken is ready when it’s golden brown and reads 165 F internally on an instant read meat thermometer.

Step 6

Serve with your desired dipping sauce - ranch, BBQ sauce, ketchup, honey mustard, and plum sauce are my favorites!