Tight Wad in Utah: Tex-Mex Chicken Fingers

Friday, April 30, 2010

Tex-Mex Chicken Fingers

I do a freezer swap every month with 4 of my friends.  This way you make something in bulk, but end up with 5 different meals!

This month I'm doing Tex-Mex Chicken Fingers.  I got the recipe from Fix, Freeze, Feast: Prepare in Bulk and Enjoy by the Serving - More than 125 Recipes So far I really love this book.  I made Chicken Curry last month, it was amazing...and EASY.

First I rinsed and trimmed 5 pounds of chicken, then cut into strips (3-4 per breast)
lightly beat 4 eggs

Then I made the bread mixture:  (I scaled the recipe down a bit from the book)
4 cups bread crumbs
2 1/2 T ground cumin
2 1/2 T granulated garlic
1 1/2 T chili powder
3/4 T salt
3/4 T cayenne pepper

Mix dry ingredients together and start an assembly line.  
First dip chicken in egg
Coat with bread mixture (I had lots of leftover.  Could probably be scaled back even more)

Place on baking sheet (I used pie tins because I have a small freezer :)
Cover sheet with plastic wrap and place in freezer until frozen solid
When frozen divide evenly into labeled freezer bags
Seal and freeze

Using 5 pounds of meat I got 6 bags (4 pieces of chicken in each)
I also added homemade oven fries (will post recipe soon) to make a meal in a bag.

To eat chicken, thaw completely in refrigerator
Preheat oven to 350
Bake on greased baking sheet for 30 minutes or until no longer pink in the thickest part.
Serve with bbq sauce or ranch dressing, or nothing!  It's good on it's own!

Boneless, skinless chicken breast $1.99/lb

McCormick Seasoning, Spices, Herbs $1/1 RP 4/25

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