Homemade Chicken Fingers
Serve these tasty chicken fingers with carrot and celery sticks, and with salsa as a dip to get extra veggies in.
1 cup (250 mL) cornmeal
1 tablespoon (15 mL) paprika
2 teaspoons (10 mL) celery salt
2 teaspoons (10 mL) onion salt
2 teaspoons (10 mL) poultry seasoning
1 teaspoon (5 mL) white pepper
1 teaspoon (5 mL) dried basil
1/2 teaspoon (2.5 mL) garlic powder
1/2 cup (125 mL) canola oil
2 lb (1 kg) boneless skinless chicken breasts
Serving Size: 8
Preparation Time: 14 minutes
In large bowl, stir together bread
crumbs, cornmeal, paprika, celery salt, onion salt, poultry seasoning,
pepper, basil and garlic powder. Add oil and mix again. Divide into 4
large 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.
NOTE: 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.
