Tex Mex Chicken Fingers
Shared by: erin
Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik
Serving: 1
Ingredients
- 6 pounds boneless, skinless chicken half-breasts
- 4 eggs lightly beaten
- 6 cups plain dry bread crumbs
- 3 Tbs ground cumin
- 3 Tbs granulated garlic
- 2 Tbs chili powder
- 1 Tbs salt
- 1 Tbs cayenne pepper
- plastic wrap
- 3 one-gallon freezer bags labeled
Directions
Rinse and trim chicken as desired. Cut each half-breast lengthwise into three strips. Set aside.
Place eggs in a shallow dish.
Combine breadcrumbs, cumin, garlic, chili powder, salt, and cayenne in a large bowl.
Dip each piece of chicken first into the egg and then into the breadcrumb mixture. Place breaded chicken pieces onto one or more baking sheets. Cover with plastic wrap and freeze until solid.
Once the chicken fingers are frozen, remove from baking sheets and divide evenly among the 1-gallon freezer bags. Seal and return to the freezer.
TO COOK:
Completely thaw on entree in the refrigerator.
Preheat the oven to 350 degrees.
Bake chicken fingers on a greased baking sheet for 30 minutes, or until chicken pulls apart easily and is no longer pink in the center of the thickest portion.