18 Delicious Bisquick Chicken Recipes for Every Occasion

Variety is the spice of life, and when it comes to whipping up quick, delicious meals, Bisquick is a game-changer for busy home cooks. From cozy weeknight dinners to festive gatherings, our roundup of 18 mouthwatering Bisquick chicken recipes promises something for every occasion. Get ready to transform simple ingredients into extraordinary dishes that’ll have everyone asking for seconds. Let’s dive into these irresistible creations!

Bisquick Chicken and Dumplings

Just when you thought comfort food couldn’t get any cozier, Bisquick Chicken and Dumplings swoops in. This dish is your hug in a bowl, ready in under an hour.

Ingredients

• 2 cups Bisquick mix (trust me, the name brand makes a difference here)
• 2/3 cup milk (whole milk for extra richness)
• 1 lb chicken breast, cubed (I like to go for organic, free-range)
• 4 cups chicken broth (homemade if you’ve got it, but no shame in store-bought)
• 1 cup frozen peas and carrots (the colorful shortcut to veggie goodness)
• 1 tsp salt (because flavor)
• 1/2 tsp black pepper (freshly ground, if you’re feeling fancy)

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the cubed chicken, salt, and pepper. Reduce heat to medium and simmer for 10 minutes, or until the chicken is cooked through.
3. Stir in the frozen peas and carrots. Let it simmer for another 5 minutes.
4. While the soup simmers, mix Bisquick and milk in a bowl until a soft dough forms. Don’t overmix—lumps are your friend here.
5. Drop tablespoon-sized dollops of dough into the simmering soup. Space them out; they’ll expand.
6. Cover and simmer for 10 minutes on low heat. No peeking—this keeps the dumplings fluffy.
7. Uncover and simmer for another 10 minutes until the dumplings are cooked through. They should be firm to the touch.

Kick back and savor the tender dumplings and savory broth. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick. Perfect for those chilly nights when only comfort will do.

Bisquick Chicken Pot Pie

Unlock the ultimate comfort food hack with this Bisquick Chicken Pot Pie—quick, creamy, and packed with flavor. Perfect for those nights when you crave homemade but need it fast.

Ingredients

• 2 cups cooked chicken, shredded (I love using rotisserie for extra flavor)
• 1 cup frozen mixed veggies (peas and carrots are my go-to)
• 1/2 cup Bisquick mix (keep it handy for last-minute recipes)
• 1 cup milk (whole milk makes it richer)
• 1/2 cup chicken broth (homemade or store-bought, both work)
• 1/4 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground for the best taste)
• 1/4 cup butter (salted butter adds depth)

Instructions

1. Preheat your oven to 400°F—this ensures a golden crust.
2. Melt butter in a skillet over medium heat, then stir in chicken and veggies. Cook for 5 minutes until slightly softened.
3. Whisk Bisquick, milk, and broth in a bowl until smooth. Tip: No lumps mean a smoother pie.
4. Pour the Bisquick mixture over the chicken and veggies, stirring to combine. Bring to a boil, then simmer for 3 minutes until thickened.
5. Transfer the mix to a greased pie dish. Tip: A deep dish prevents overflow.
6. Bake for 30 minutes until the top is golden and a toothpick comes out clean. Tip: Let it sit for 5 minutes before serving for easier slicing.

Kick back and enjoy the creamy filling and flaky top—this pot pie is a hug in a dish. Try serving it with a side of cranberry sauce for a sweet contrast.

Bisquick Fried Chicken

Zesty and crispy, this Bisquick Fried Chicken is your next kitchen obsession. Ditch the takeout and dive into this homemade crunch fest.

Ingredients

• 2 cups Bisquick mix (trust me, it’s the secret to the crunch)
• 1 tsp paprika (for that smoky whisper)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I like mine on the lighter side, adjust to your heart’s content)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1 egg (room temp, it blends smoother)
• 1/2 cup milk (whole milk for richness, but any works)
• 4 chicken drumsticks (skin-on for maximum juiciness)
• Vegetable oil for frying (enough to cover the chicken halfway in your skillet)

Instructions

1. In a large bowl, whisk together Bisquick, paprika, garlic powder, salt, and pepper.
2. In another bowl, beat the egg with milk until fully combined.
3. Dip each drumstick into the egg mixture, then dredge in the Bisquick mix, pressing lightly to adhere. Tip: Let it sit for 5 minutes for extra crispiness.
4. Heat oil in a deep skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
5. Fry chicken in batches, 3-4 minutes per side, until golden brown and internal temperature hits 165°F. Tip: Don’t overcrowd the pan to keep the oil temp steady.
6. Transfer to a wire rack over a baking sheet to drain. Tip: This keeps the bottom crispy.

Bite into this golden beauty for a crunch that sings, followed by tender, juicy chicken. Serve it with a drizzle of hot honey or alongside a cool, creamy slaw for the ultimate contrast.

Bisquick Chicken Tenders

Transform your snack game with these crispy, golden Bisquick Chicken Tenders—your new go-to for effortless comfort food.

Ingredients

• 1 lb chicken tenders (or breast sliced into strips—trust me, tenders are juicier)
• 1 cup Bisquick mix (the secret to that perfect crunch)
• 1 tsp garlic powder (because flavor is non-negotiable)
• 1/2 tsp paprika (for a smoky kick)
• 1/2 cup milk (whole milk makes them extra tender)
• 1 egg (room temp blends smoother)
• 1/2 tsp salt (fine sea salt distributes evenly)
• Vegetable oil for frying (peanut oil works wonders for high heat)

Instructions

1. Preheat your oil in a deep skillet to 375°F—use a thermometer to nail the temp.
2. Whisk the egg and milk in a bowl until fully combined—this is your dunk station.
3. In another bowl, mix Bisquick, garlic powder, paprika, and salt—this is your crunch factory.
4. Dip each chicken tender into the wet mix, then dredge in the Bisquick mix. Press lightly to coat—no bare spots allowed.
5. Fry in batches for 3-4 minutes per side until deep golden brown—overcrowding is the enemy of crispiness.
6. Drain on a wire rack over a baking sheet—paper towels can make them soggy.

Velvety inside, shatteringly crisp outside—these tenders are a textural dream. Serve them stacked high with a side of honey mustard or tucked into a buttery biscuit for the ultimate sandwich.

Bisquick Chicken Casserole

Zesty and comforting, this Bisquick Chicken Casserole is your weeknight savior—ready in a flash and packed with flavor.

Ingredients

• 2 cups cooked chicken, shredded (I love using rotisserie for extra flavor)
• 1 cup Bisquick mix (the heart of the dish)
• 1 cup milk (whole milk makes it richer)
• 1 cup cheddar cheese, shredded (sharp cheddar for a kick)
• 1/2 cup sour cream (full-fat for creaminess)
• 1/4 cup butter, melted (salted butter is my pick)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Grab a large bowl, toss in the shredded chicken, Bisquick, milk, cheese, sour cream, melted butter, garlic powder, and black pepper. Mix until just combined—overmixing is the enemy of fluffiness.
3. Pour the mixture into a greased 9×9 inch baking dish. Smooth the top with a spatula for an even bake.
4. Bake for 30 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean.
5. Let it sit for 5 minutes before serving—patience ensures perfect slices.

Melt-in-your-mouth tender with a crispy top, this casserole is a crowd-pleaser. Serve it over a bed of greens for a twist, or keep it classic with a side of steamed veggies.

Bisquick Chicken Parmesan

Viral on every foodie’s feed, this Bisquick Chicken Parmesan twists the classic with a crispy, golden crust that’s impossibly easy. Dive into layers of juicy chicken, melty cheese, and tangy marinara—no fuss, all flavor.

Ingredients

• 4 boneless, skinless chicken breasts (pound them to an even 1/2-inch thickness for uniform cooking)
• 1 cup Bisquick mix (the secret to that crave-worthy crunch)
• 1/2 cup grated Parmesan cheese (the sharper, the better—I always go for aged)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground packs a punch)
• 1 egg (room temp blends smoother)
• 2 tbsp water (cold to keep the egg from cooking)
• 1 cup marinara sauce (homemade or your favorite jarred—I’m not judging)
• 1 cup shredded mozzarella cheese (because more cheese is always the answer)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• Fresh basil for garnish (adds a pop of color and freshness)

Instructions

1. Preheat your oven to 375°F—this ensures everything’s ready to go when your chicken is perfectly golden.
2. In a shallow dish, whisk together Bisquick, Parmesan, garlic powder, salt, and pepper. This combo is your crispy coating magic.
3. In another dish, beat the egg with water until smooth. This acts as the glue for your coating.
4. Dip each chicken breast in the egg mixture, then dredge in the Bisquick mix, pressing lightly to adhere. Double-dipping isn’t just for chips—coat twice for extra crunch.
5. Heat olive oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden. Don’t overcrowd the pan—work in batches if needed.
6. Transfer chicken to a baking dish. Top each piece with 1/4 cup marinara and 1/4 cup mozzarella. The cheese should cover the sauce like a cozy blanket.
7. Bake for 15 minutes, or until cheese is bubbly and slightly browned. Keep an eye out—melty cheese can go from perfect to overdone in seconds.
8. Garnish with fresh basil right before serving. The heat will release its aroma, making everything smell (and taste) amazing.

Now, the texture—crispy outside, tender inside, with cheese that stretches for days. Serve it over a heap of spaghetti or slice it up for a killer sandwich filling. No matter how you dish it, this Chicken Parmesan is a showstopper.

Bisquick Chicken Biscuits

Just when you thought Bisquick couldn’t get any better, these Chicken Biscuits swoop in to prove you wrong. Crispy, fluffy, and packed with flavor—they’re the ultimate comfort food hack.

Ingredients

• 2 cups Bisquick mix (the heart and soul of this recipe)
• 1/2 cup milk (whole milk makes them extra tender)
• 1 cup cooked, shredded chicken (I use rotisserie for ease and flavor)
• 1/2 cup shredded cheddar cheese (sharp cheddar for that punch)
• 1/4 cup melted butter (salted, because it’s all about balance)
• 1 tsp garlic powder (non-negotiable for that kick)

Instructions

1. Preheat your oven to 450°F—this high heat is key for golden perfection.
2. In a large bowl, mix Bisquick and milk until just combined; overmixing is the enemy of fluffy biscuits.
3. Fold in the shredded chicken and cheddar cheese gently—this distributes the goodies without toughening the dough.
4. Drop 1/4 cup portions of the dough onto an ungreased baking sheet, spacing them 2 inches apart for room to rise.
5. Brush the tops with melted butter and sprinkle garlic powder evenly—this step is your flavor game-changer.
6. Bake for 10-12 minutes until the tops are golden and a toothpick comes out clean. Watch closely; they go from perfect to overdone fast.

Light, buttery, and with just the right amount of chew, these biscuits are a dream. Serve them split open with a drizzle of honey for a sweet-savory twist that’ll have everyone asking for seconds.

Bisquick Chicken Pie

Everyone needs this Bisquick Chicken Pie in their life—comfort food that’s easy, cheesy, and downright delicious.

Ingredients

• 2 cups shredded cooked chicken (I use rotisserie for maximum flavor)
• 1 cup Bisquick mix (the heart and soul of this pie)
• 1 cup milk (whole milk makes it richer)
• 1/2 cup unsalted butter, melted (because everything’s better with butter)
• 1 cup shredded cheddar cheese (sharp cheddar for a nice bite)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup frozen mixed vegetables (no need to thaw, they cook perfectly in the pie)

Instructions

1. Preheat your oven to 400°F—this ensures a golden, crispy top.
2. In a 9-inch pie plate, mix the chicken and frozen vegetables evenly.
3. In a separate bowl, whisk together Bisquick, milk, melted butter, salt, and pepper until smooth.
4. Pour the Bisquick mixture over the chicken and veggies—no need to stir.
5. Sprinkle the shredded cheddar on top for that irresistible cheesy layer.
6. Bake for 30 minutes, or until the top is golden brown and a toothpick comes out clean.
7. Let it sit for 5 minutes before slicing—patience is key for the perfect slice.

With its fluffy Bisquick crust and gooey cheese, this pie is a hug in dish form. Serve it with a crisp salad or dunk slices in hot sauce for an extra kick.

Bisquick Chicken Fingers

Perfect for those nights when you’re craving something crispy but don’t want to fuss—these Bisquick Chicken Fingers are your golden ticket.

Ingredients

• 1 lb chicken tenders (or breasts sliced into strips—your call)
• 1 cup Bisquick mix (the heart and soul of this recipe)
• 1/2 cup grated Parmesan cheese (because everything’s better with cheese)
• 1 tsp garlic powder (for that kick)
• 1/2 tsp paprika (smoky or sweet, dealer’s choice)
• 1 large egg (I swear by room temp eggs here)
• 1/4 cup milk (whole milk makes them extra tender)
• Cooking spray (my secret to non-stick success)

Instructions

1. Preheat your oven to 450°F. Line a baking sheet with foil and give it a quick spray with cooking spray.
2. In a shallow dish, whisk together the Bisquick mix, Parmesan cheese, garlic powder, and paprika.
3. In another dish, beat the egg with the milk until fully combined.
4. Dip each chicken strip into the egg mixture, then dredge in the Bisquick mix, pressing gently to adhere.
5. Place the coated strips on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispiness.
6. Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
7. Let them rest for 5 minutes before serving—patience pays off with juicier chicken.

Out of the oven, these chicken fingers are irresistibly crispy on the outside, tender on the inside. Serve them with a side of honey mustard or tucked into a soft bun for a quick sandwich twist.

Bisquick Chicken Enchiladas

Just when you thought Bisquick couldn’t get any better, here it is—transforming into the easiest, cheesiest chicken enchiladas you’ll ever make. No fuss, all flavor, and yes, it’s as good as it sounds.

Ingredients

• 2 cups shredded cooked chicken (I swear by rotisserie for this—saves so much time)
• 1 cup Bisquick mix (the heart and soul of this dish)
• 1 cup milk (whole milk makes it richer, but any works)
• 1 cup shredded cheddar cheese (extra sharp for that punch of flavor)
• 1/2 cup enchilada sauce (homemade or store-bought, no judgment here)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp chili powder (because we’re not skipping on spice)
• 1/2 tsp garlic powder (a little goes a long way)

Instructions

1. Preheat your oven to 375°F—this ensures a perfectly golden top.
2. In a bowl, whisk together Bisquick, milk, and eggs until smooth. Tip: A few lumps are okay; overmixing is the enemy of fluffy.
3. Heat olive oil in a skillet over medium heat, then toss in the chicken, chili powder, and garlic powder. Cook for 2 minutes just to warm through and blend flavors.
4. Pour half the Bisquick mixture into a greased 9×13 inch baking dish. Layer with the chicken and half the cheese, then top with the remaining Bisquick mix.
5. Drizzle enchilada sauce evenly over the top and sprinkle with the remaining cheese. Tip: For extra crispiness, let it sit for 5 minutes before baking.
6. Bake for 25 minutes or until the edges are golden and the center is set. Tip: A toothpick should come out clean when it’s done.

Bold flavors and a comforting texture make these enchiladas a weeknight hero. Serve with a dollop of sour cream or a fresh avocado slice to cut through the richness.

Bisquick Chicken Alfredo Pizza

Overload your taste buds with this Bisquick Chicken Alfredo Pizza—a creamy, cheesy masterpiece that’s shockingly easy to whip up. Perfect for those nights when you’re craving something indulgent but short on time.

Ingredients

• 2 cups Bisquick mix (trust me, it’s the secret shortcut)
• 1/2 cup milk (whole milk makes it extra tender)
• 1 cup Alfredo sauce (homemade or jarred, no judgment here)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders)
• 1 1/2 cups shredded mozzarella cheese (because more cheese is always better)
• 1/4 cup grated Parmesan cheese (for that sharp, salty kick)
• 1 tbsp olive oil (extra virgin is my go-to for flavor)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp dried oregano (a little herbaceous note never hurt)

Instructions

1. Preheat your oven to 425°F. A hot oven ensures a crispy crust.
2. In a bowl, mix Bisquick and milk until a soft dough forms. Tip: Don’t overmix—just until combined.
3. Press the dough into a greased 12-inch pizza pan. Use your fingers to create a slight edge for the crust.
4. Brush the dough with olive oil and sprinkle garlic powder evenly. This step adds flavor and prevents a soggy crust.
5. Bake the crust for 8 minutes until lightly golden. Pre-baking is key for a sturdy base.
6. Spread Alfredo sauce over the crust, leaving a small border for the edges.
7. Top with shredded chicken, mozzarella, and Parmesan. For extra flavor, sprinkle oregano over the cheese.
8. Bake for 12-15 minutes until the cheese is bubbly and golden. Tip: Rotate the pan halfway for even cooking.
9. Let it cool for 5 minutes before slicing. This helps the cheese set and makes cutting easier.

Golden, gooey, and packed with flavor, this pizza is a crowd-pleaser. Serve it with a crisp salad or garlic knots for the ultimate comfort meal.

Bisquick Chicken Quesadillas

Dive into the easiest, cheesiest Bisquick Chicken Quesadillas you’ll ever make. Perfect for those ‘I need dinner now’ nights.

Ingredients

• 2 cups Bisquick mix – because who has time to measure flour and baking powder separately?
• 1/2 cup milk – whole milk makes it richer, but any works.
• 2 cups shredded cooked chicken – leftover rotisserie chicken is a game-changer here.
• 1 cup shredded cheddar cheese – sharp cheddar for that punch of flavor.
• 1/2 cup salsa – go for medium heat to keep it family-friendly.
• 2 tbsp butter – unsalted, because we’re controlling the salt here.

Instructions

1. Preheat your skillet over medium heat (350°F) – no oil yet, we’re getting there.
2. Mix Bisquick and milk in a bowl until a soft dough forms. Tip: Don’t overmix; lumps are okay.
3. Divide dough into 4 balls. Roll each out to a 6-inch circle on a floured surface. Tip: Keep them thin for extra crispiness.
4. Melt 1/2 tbsp butter in the skillet. Place one dough circle in, cook for 2 minutes until golden.
5. Flip the dough. Quickly layer 1/2 cup chicken, 1/4 cup cheese, and 2 tbsp salsa on half. Fold and press edges to seal.
6. Cook for 3 minutes per side, until golden and cheese melts. Tip: Press lightly with a spatula for even browning.
7. Repeat with remaining ingredients, adding butter as needed.

Serve these quesadillas hot, with the cheese oozing out. The crispy exterior with the juicy, cheesy inside is a texture dream. Slice them into triangles and dunk in extra salsa or sour cream for the full experience.

Bisquick Chicken Nuggets

Just when you thought chicken nuggets couldn’t get any easier, Bisquick swoops in to save the day. These crispy, golden bites are your new weeknight hero—ready in a flash and devoured even faster.

Ingredients

• 2 cups Bisquick mix (trust me, the generic stuff just isn’t the same)
• 1 lb chicken breast, cut into 1-inch pieces (freeze for 15 minutes for easier cutting)
• 1/2 cup milk (whole milk makes them extra tender)
• 1 egg (room temp blends smoother)
• 1 tsp garlic powder (because flavor is everything)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• Oil for frying (I swear by peanut oil for its high smoke point)

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here.
2. In a bowl, whisk together Bisquick, milk, egg, garlic powder, and salt until smooth. Let it sit for 5 minutes to thicken slightly.
3. Dip each chicken piece into the batter, letting excess drip off. This prevents the oil from getting too gunky.
4. Fry the nuggets in batches for 3-4 minutes, until they’re a deep golden brown. Don’t overcrowd the pot—temperature drops lead to soggy nuggets.
5. Transfer to a paper towel-lined plate to drain. Sprinkle with a pinch of salt right away for maximum flavor.

Fresh out of the fryer, these nuggets are impossibly crispy outside, juicy inside. Dunk them in honey mustard or serve over a salad for a playful twist.

Bisquick Chicken Stroganoff

Overwhelm your taste buds with this Bisquick Chicken Stroganoff—creamy, dreamy, and ready in a flash. Perfect for those ‘what’s for dinner?’ nights.

Ingredients

• 2 cups Bisquick mix (trust me, it’s the shortcut hero)
• 1 lb chicken breast, diced (go for organic if you can)
• 1 cup sour cream (full fat for that lush texture)
• 1 can cream of mushroom soup (the classic, no subs)
• 1/2 cup milk (whole milk makes it richer)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 small onion, finely chopped (yellow for sweetness)
• 1 tsp garlic powder (because fresh is great, but this is easier)
• Salt and pepper (season like you mean it)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken and chopped onion. Cook for 5-7 minutes, until chicken is no longer pink. Tip: Don’t overcrowd the pan for a better sear.
3. Sprinkle garlic powder, salt, and pepper over the chicken. Stir to combine.
4. Pour in the cream of mushroom soup and milk. Stir well, then simmer for 10 minutes on low heat. Tip: Keep the lid off to thicken the sauce.
5. Remove from heat and fold in the sour cream until fully incorporated. Tip: Let it sit for 5 minutes to meld flavors.
6. Serve hot over a bed of Bisquick mix prepared as directed on the package.

Rich and velvety, this stroganoff clings to every bite of chicken. Try topping with fresh parsley for a pop of color and freshness.

Bisquick Chicken Lasagna

Make your weeknight dinner epic with this Bisquick Chicken Lasagna—layers of cheesy goodness and tender chicken that’ll have everyone begging for seconds.

Ingredients

• 2 cups shredded cooked chicken (I use rotisserie for ease and flavor)
• 2 cups Bisquick mix (the heart of this dish, no substitutes!)
• 1 cup milk (whole milk makes it richer)
• 1/2 cup grated Parmesan cheese (the sharper, the better)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1 jar (24 oz) marinara sauce (homemade or store-bought, your call)
• 1 egg (room temp blends smoother)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp garlic powder (for that kick)
• 1/2 tsp salt (just enough to enhance flavors)

Instructions

1. Preheat your oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, whisk together Bisquick mix, milk, egg, and garlic powder until smooth. This is your lasagna’s fluffy base.
3. Spread half of the Bisquick mixture into the prepared dish. Top with 1 cup of marinara sauce, spreading evenly.
4. Layer all the shredded chicken over the sauce, then sprinkle with 1 cup of mozzarella and all the Parmesan.
5. Carefully spread the remaining Bisquick mixture over the cheese. Tip: Use a spatula lightly greased with olive oil to prevent sticking.
6. Top with the remaining marinara sauce and mozzarella cheese. For a golden finish, drizzle a bit of olive oil over the top.
7. Bake for 35 minutes, or until the edges are bubbly and the top is golden brown. Tip: Let it sit for 5 minutes before slicing—it sets perfectly.

Just pulled from the oven, this lasagna boasts a crispy top with a melt-in-your-mouth center. Serve it with a crisp salad or garlic bread to round out the meal.

Bisquick Chicken Tacos

Craving a twist on taco night? These Bisquick Chicken Tacos are your golden ticket to crispy, juicy perfection—no fuss, all flavor.

Ingredients

• 1 cup Bisquick mix (trust me, the generic stuff just doesn’t hit the same)
• 1/2 cup milk (whole milk makes it richer, but any works)
• 1 egg (room temp blends smoother)
• 1 lb chicken breast, diced into bite-sized pieces (freeze for 15 mins for easier cutting)
• 1 tbsp taco seasoning (homemade or store-bought, but go heavy for bold flavor)
• 1/2 cup shredded cheddar cheese (sharp cheddar for a kick)
• 1/4 cup vegetable oil (for frying, peanut oil works great too)
• 8 small flour tortillas (warmed up, they’re just better)
• Toppings: diced tomatoes, lettuce, sour cream (go wild here)

Instructions

1. Preheat your skillet with vegetable oil over medium heat (350°F is the sweet spot).
2. In a bowl, whisk together Bisquick, milk, and egg until smooth (lumps are the enemy).
3. Toss diced chicken with taco seasoning until evenly coated (this is where the magic starts).
4. Dip each chicken piece into the Bisquick batter, letting excess drip off (less mess, more crisp).
5. Fry chicken in batches for 3-4 minutes per side until golden brown (don’t crowd the pan).
6. Transfer to a paper towel-lined plate to drain (keeps them crispy, not greasy).
7. Assemble tacos with chicken, cheese, and your favorite toppings (the more, the merrier).

Kick back and savor the crunch—these tacos bring a satisfying texture contrast with every bite. Serve them with a side of spicy mayo or a cold beer to cut through the richness.

Bisquick Chicken Waffles

Absolutely no one does comfort food like Bisquick Chicken Waffles. Crispy, juicy chicken meets fluffy, golden waffles—breakfast just got a major upgrade.

Ingredients

• 2 cups Bisquick mix (the heart and soul of this dish)
• 1 cup milk (whole milk makes them extra fluffy)
• 2 eggs (I swear by room temp for smoother batter)
• 1 tbsp sugar (just a hint of sweetness)
• 1 lb chicken tenders (skinless for less fuss)
• 1 cup buttermilk (for that tangy, tender soak)
• 1 cup flour (all-purpose does the trick)
• 1 tsp paprika (smoky flavor is a must)
• Oil for frying (I use vegetable for its high smoke point)
• Maple syrup and hot sauce (the dynamic duo for serving)

Instructions

1. Marinate chicken tenders in buttermilk for at least 30 minutes—overnight is golden for maximum tenderness.
2. Whisk Bisquick, milk, eggs, and sugar in a bowl until smooth. Let batter rest for 5 minutes; it thickens perfectly.
3. Heat oil in a deep pan to 375°F. A candy thermometer is your best friend here.
4. Dredge marinated chicken in flour mixed with paprika, shaking off excess. Fry for 4-5 minutes until golden and crispy. Drain on paper towels.
5. Preheat waffle iron to medium-high. Pour 1/2 cup batter, close lid, and cook for 3-4 minutes until steam stops and waffles are crisp.
6. Serve chicken on waffles immediately. Drizzle with maple syrup and a dash of hot sauce for that sweet-heat kick.

Golden, crispy chicken paired with soft, buttery waffles creates a texture dream. Try stacking them mini sandwich-style for a fun, handheld twist.

Bisquick Chicken Burgers

Unleash your inner chef with these Bisquick Chicken Burgers—juicy, flavorful, and ridiculously easy to whip up. Perfect for those nights when you crave something homemade but don’t want the hassle.

Ingredients

• 1 lb ground chicken (go for the lean kind, it’s juicier)
• 1 cup Bisquick mix (the secret to the perfect texture)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
• 1/4 cup milk (whole milk makes them extra tender)
• 1 egg (room temp blends better)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1 tbsp olive oil (extra virgin is my go-to for frying)

Instructions

1. In a large bowl, combine ground chicken, Bisquick mix, cheddar cheese, milk, egg, garlic powder, salt, and black pepper. Mix until just combined—overmixing makes the burgers tough.
2. Heat olive oil in a large skillet over medium heat (about 350°F). Pro tip: A drop of water should sizzle when it hits the pan.
3. Form the mixture into 4 equal-sized patties. Keep them thick for juiciness.
4. Cook patties for 5-6 minutes on each side, or until golden brown and internal temperature reaches 165°F. Don’t press them down—you’ll lose all those juicy flavors.
5. Let them rest for 2 minutes before serving. This keeps them moist.

Serve these burgers on toasted buns with your favorite toppings. The Bisquick gives them a slight crisp outside while keeping the inside tender and packed with cheesy goodness. Try adding avocado slices for a creamy contrast.

Conclusion

Just like that, you’ve got 18 mouthwatering Bisquick chicken recipes to spice up any meal! Whether it’s a cozy family dinner or a festive gathering, these dishes promise ease and flavor in every bite. We’d love to hear which recipe stole your heart—drop a comment below. Don’t forget to share the love on Pinterest so fellow home cooks can enjoy these delights too. Happy cooking!