Fancy is what the Peep named it several years ago when I first spotted the recipe on the side of the Bisquick box and started making it- and for lack of a nicer name- Fancy Chicken was born.
It was an actual request by my sweet daughter earlier this week when we were wandering the Von's on Sunday after a trip to my favorite breakfast burrito spot, El Burrito, Jr.
The Peeper spied a bottle of our regular BBQ sauce in the meat section while Slick was checking out bacon and asked then if I could make her "very favorite Fancy Chicken?" Being such a wonderful momma up for Mother of the Year in so many categories, I let the daddy cook dinner on Sunday night, but here I am waiting for chicken to thaw so I can slice it up and toss it through the mix.
I thought I'd share the recipe with you since you may not have a box of Bisquick in your refrigerator in the garage like I do. I mean, you should, but just in case you don't, the recipe is sometimes on it.
Here's what the Betty Crocker Website has to say about the recipe. They're the makers of Bisquick and they know what they're doing.
1/2 cup grated Parmesan cheese
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
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, 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.
Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Here's what I do a little differently:
I definitely use garlic salt instead of regular salt. Why not get all of the yummy garlickyness to go with!? And I never use margarine. I don't know if I have purchased it in the 14 years Slick and I have been married. So there now you know. I am a butter fiend.
Remember to spray your foil with Pam or get the no stick foil- but be sure to put the foil on the pan slicky side up.
I don't like the messiness of the zip top bag, though - I know it is supposed to contain the mess. I use two plates and dip in egg and then dip in mix. Also- I can't get the hang of the pancake turner spatula to turn the chicken, so I use tongs.
There you have it. Years and Years of trial and error summed up and ready for you to take and use. You'll be an expert from the get go.
Oh- and while my chicken is Fancy, it doesn't really look like that chicken in the picture.
Though I will snap it's picture tonight.
EDIT: I lied. I didn't get a picture . We ate it too quickly. I thought about getting a pic of the empty platter but that seemed cruel, even for me.
Note- If you're waiting on... say a husband to get home from work and you think you live in the 1950's and like to have dinner ready at just about the time he walks in the door... do NOT pre bread the chicken. It will get gummy and soggy on the breading and that's NOT at all what you are going for. You want crisp golden brown outside and smoking hot inside. Just thought you'd want to learn form my experience.
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