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.
*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.