Wednesday, May 5, 2010

Crunchy Tex-Mex Chicken Fingers

Since it is Cinco De Mayo, and since that is one of my favoritest holidays to enjoy a good Mexican meal, I thought I would share this super easy dish. True, it is not a traditional Mexican dish my any means, it still is quite tasty and has fantastic spices in it!

The ingredients:
1 C. flour; 2 tsp. chili powder; 1 tsp. ground cumin; 1 tsp. garlic powder; 1/2 tsp. salt; 1/4 tsp. cayenne pepper; 2 eggs, beaten; 1 pound skinless, boneless chicken breasts or tenders. Preheat the oven to 425 degrees.

If you already have chicken tenders handy, awesome! If not, take a pound of chicken breasts...
and slice them into tenders.
Then, on a plate, mix all of the dry ingredients together. (I love seeing all the colors of the spices together!!)
Take a chicken tender and dip it into eggs.
Then dip it into the flour mixture.
Make sure and coat it well.
Then re-dip it into the egg mixture.
And re-dip it into the flour mixture.
Place each of the coated tenders onto a greased cookie sheet. Put in into the oven for 10 minutes. I thought mine needed more time, so I flipped them over and cooked them an extra 3 minutes.
And, you're done!
I know, I know. Sooooo easy, right? Yep, that's it. And they were crunchy (as the recipe implied they would be) and just spicy enough that you enjoyed it and weren't overwhelmed.
Now, eat this with some chips and guacamole and a nice margarita and you are set for today! Enjoy!

1 comment:

  1. umm super easy. i'm making this next week.