Sunday, June 20, 2010

Tex Mex Chicken Fingers

My kids, like most, love chicken fingers. In fact, they would probably eat them for every meal of the day if I would allow it! During my freezer cooking weekend, I made 6lbs of these chicken fingers, and everyone has been enjoying them. We've been enjoying them so much that I've decided that these will be a new staple in our household. The great part is that you can make a ton of them in advance and pop them in the freezer and then pop them right in the oven without thawing them out - and you can also make only as many as you need or want at a time. I like to serve these with leftover Spanish Rice casserole (don't worry, that recipe is coming too!). Yum!

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.

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