tex-mex chicken fingers

Name: Tex-Mex Chicken Fingers
Prep time: 10 min
Cook time: 10 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup(s) dried bread crumbs or cracker crumbs; 2 tablespoon(s) all purpose flour; 1 teaspoon(s) chili powder; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground cumin; 1 pound(s) chicken tenderloins (about 12); 2 - eggs, lightly beaten; 3 tablespoon(s) vegetable oil; - ortega green chile picante sauce, mild

(1 RATING)

14 Pinches 1 Photo

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 26, 2015

From Ortega in the Favorite Brand Name Recipes cookbook.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 12 serving(s)

Ingredients

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

How To Make tex-mex chicken fingers

Step 1

Combine crumbs, flour, chili powder, salt and cumin in small shallow bowl.

Step 2

Dip chicken in egg; coat with crumb mixture.
Step 3

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.
Step 4

Serve with picante sauce for dipping.
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