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

 

Homemade Chicken Fingers
Homemade Chicken Fingers
Servings Prep Time
8servings 14minutes
Servings Prep Time
8servings 14minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. Pre-bake chicken fingers, frozen, in 325°F (160°C) oven for 20 to 30 minutes.
  4. 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.