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    Tex-Mex Chicken Fingers


    Source of Recipe


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    List of Ingredients





    1/2 cup dried bread crumbs or cracker crumbs
    2 tablespoons all-purpose flour
    1 teaspoon chill powder
    1/2 teaspoon salt
    1/4 teaspoon ground cumin
    1 pound boneless chicken tenderloins -- (about 12)
    2 eggs -- lightly beaten
    3 tablespoons vegetable oil -- up to 4
    ortega green chile picante sauce -- mild

    Recipe



    COMBINE crumbs, flour, chili powder, salt and cumin in small shallow bowl. DIP chicken in egg; coat with crumb mixture. HEAT oil in large skillet over medium-high heat. Add chicken; cook for 5 to 6 minutes or until golden brown on outside and no longer pink in center. Serve with picante sauce for dipping. Makes 12

 

 

 

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