Homemade Chicken Fingers
Serve these tasty chicken fingers with carrot and celery sticks, and with salsa as a dip to get extra veggies in.
Theresa Albert, Mott’s Fruitsations
| Servings | Prep Time |
| 8servings | 14minutes |
| Servings | Prep Time |
| 8servings | 14minutes |
Ingredients
- 4 cups dry whole wheat bread crumbs
- 1 cup cornmeal
- 1 tbsp paprika
- 2 tsp celery salt
- 2 tsp onion salt
- 2 tsp poultry seasoning
- 1 tsp white pepper
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 cup canola oil
- 2 lb boneless skinless chicken breasts
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
|
Instructions
- In large bowl, stir together breadcrumbs, cornmeal, paprika, celery salt, onion salt, poultry seasoning,pepper, basil and garlic powder. Add oil and mix again. Divide into 4large resealable plastic bags; freeze 3 for up to 3 months. Use one for this recipe.
- Pat chicken dry with paper towels. Cut each breast lengthwise into 3 or 4 strips. Add strips, 2 at a time, to one of the bags; shake until evenly coated. Lay on baking sheet sprayed with vegetable oil spray. Freeze until solid; transfer to freezer bags and freeze for up to 3 weeks.
- Pre-bake chicken fingers, frozen, in 325°F (160°C) oven for 20 to 30 minutes.
- Bake in 350°F (180°C) oven for 10 to 15 minutes or until no longer pink inside.
Recipe Notes
*This bread crumb mixture is sufficient to coat 8 lb (3.5 kg)of chicken, but we are only preparing 2 lb (1 kg), so the extra can be saved for future use.
