BAKED TACO CHICKEN FINGERS
Both kids and adults will love these taco-flavoured chicken fingers! Baked, not fried, they're loaded with southwestern flavour, thanks to Club House Taco Seasoning Mix. Make on a single sheet pan for easy clean-up.
Provided by Club House
Categories Entrees,
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F (230°C). Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
- Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1 inch (2 1/2 cm) apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
- Bake 15 minutes or until chicken is cooked through.
Nutrition Facts : Calories 171 Calories
BAKED TACO CHICKEN FINGERS
Both kids and adults will love these taco-flavored chicken fingers! Baked, not fried, they're loaded with southwestern flavor, thanks to McCormick® Taco Seasoning Mix. Make on a single sheet pan for easy clean-up.
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
- Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
- Bake 15 minutes on until chicken is cooked through.
Nutrition Facts : Calories 171 Calories
ULTIMATE CHICKEN FINGERS
Restaurant food made at home! Did you know it could be so easy?
Provided by By Betty Crocker Kitchens
Categories Entree
Time 34m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 1 g
CHICKEN FINGER TACOS FOR TWO
"Using chicken fingers in this recipe makes for the perfect size taco and also cuts down on prep time," writes Kathy Williams of Layton, Utah. "I like to pair it with Spanish rice and refried beans for a complete meal for two!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip chicken in egg, then roll in bread crumb mixture., In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until juices run clear. Serve on tortillas with cheese and optional ingredients if desired.
Nutrition Facts : Calories 403 calories, Fat 17g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 775mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
BAKED TACO CHICKEN FINGERS
Make and share this Baked Taco Chicken Fingers recipe from Food.com.
Provided by McCormick Kitchens
Categories High Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
- Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
- Bake 15 minutes on until chicken is cooked through.
Nutrition Facts : Calories 158.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 72.6, Sodium 490.4, Carbohydrate 6.9, Fiber 1.2, Sugar 0.9, Protein 24.6
AMAZING "DATE NIGHT" CHICKEN TACOS
We love the yummy flavors in these tacos! It may be the "stewing" of the chicken, we're not sure, but something special definitely does make these guys "amazing!"
Provided by Shanelle Long @ChickenQueen
Categories Chicken
Number Of Ingredients 18
Steps:
- Start by heating butter over medium heat in a large (deep) frying pan or dutch oven. Saute the onions until almost caramelized (just a hint of color). Then add the fresh chicken and cook until the chicken loses it's pink color and starts to SLIGHTLY brown..about 4-5 mins. (don't overcook or chicken will not end up tender)
- Next add your water, dry spices and the jar of Pace Picante sauce (reserving the 1/3 c. for garnish later) turn heat up to medium/high, raising to a slow boil, and cook for about 45 mins (cover with lid to reduce evaporation of liquid!). Check & stir frequently and add small amounts of water if needed (the chicken will be "stewing" and should have A LOT of liquid, so adjust your heat so that it doesn't dry out/scorch).
- By this time, most of the liquid should be absorbed, but chicken mixture should be "saucy." Take 2 forks and begin to shred all the chicken until it's the consistency you like (I'm a very "OCD" cook, so I do remove the little tendon, A.K.A "The Wiggly" *Yuck* in the tenderloin before shredding it! lol). Stewing the chicken for so long creates a great soft/moist texture and really infuses the meat with all those wonderful flavors! Of course add a pinch of any of the dry seasonings to suit your personal taste :) Lastly, add the (1) tbsp of butter to give the "sauce" a nice richness and finishing touch :)
- Start assembling your tacos with a (warmed) tortilla shell filled with the stewed chicken, lettuce, fresh cilantro, cheese, tomatoes, the 1/3 c. reserved Picante, etc. These are fabulous with a side of refried beans and yellow (Saffron) rice. You'll never miss going out to that favorite Mexican restaurant again, lol. Enjoy !
- **NOTE**: warm your tortillas in the microwave by taking them out of the plastic bag and wrapping them in damp paper towels on full power for about 1 min. Keep them wrapped up to prevent drying them out and warm when everyone comes back for 2nds...because they will! :)
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5/5 (6)Estimated Reading Time 9 minsServings 4-6
- Mix contents of the taco seasoning together until well combined. Store in an air tight jar and in a cool dry place until needed.
- Place the chicken tenders, milk and taco seasoning in a bowl and mix well to combine. Leave it aside for about 1 hour (up to overnight) to marinate. This is optional, but recommended for more flavorful chicken.
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