Tex Mex Chicken Fingers - From the Book "Fix Freeze Feast"
- 6lbs Boneless, Skinless Chicken Breast
- 4 Eggs, lightly beaten
- 6 Cups Plain Breadcrumbs
- 3 Tbsp Ground Cumin
- 3 Tbsp Garlic Powder
- 2 Tbsp Chili Powder
- 1 Tbsp Salt
- 1 Tbsp Cayenne Pepper
Rinse and trim chicken. Cut each half-breast into three strips. Set aside.
Place eggs in a shallow dish. In a large bowl, combine breadcrumbs, cumin, garlic, chili powder, salt, and cayenne pepper.
Dip each chicken strip into the egg mixture and then into the breadcrumb mixture, being sure each strip is fully coated. Place on a baking sheet lined with wax paper or parchment. Cover each baking sheet with plastic wrap. Place in freezer until frozen solid. Once frozen, remove from baking sheet and store in a freezer bag.
When ready to cook, take chicken fingers directly from freezer and place on a baking sheet. Bake at 350 degrees for 30-35 minutes or until chicken pulls apart easily and is no longer pink in the center of the thickest portion.