Bacon Cheddar Chicken Fingers

Ingredients:

2/3 cup Original Bisquick mix

1/2 cup finely shredded Cheddar cheese

10 Slices cooked bacon chopped into bits

1/2 teaspoon salt or garlic salt

1/2 teaspoon paprika

3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

1 egg, slightly beaten

3 tablespoons butter or margarine, melted

Sriracha Dipping Sauce:

1 tablespoon Sriracha sauce or buffalo wing sauce

1/2 cup mayonnaise

Bacon Ranch Dipping Sauce

1/2 cup ranch dressing

2 tablespoons cooked bacon chopped into bits

Directions:

1 Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.

2 Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

3 Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

4 Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

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