Tex-Mex Chicken Fingers
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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 (about 12) boneless chicken tenderloins
2 eggs, lightly beaten
3 to 4 tablespoons vegetable oil
Picante Sauce, mildCombine crumbs, flour, chili powder, salt and cumin in small shallow bowl.
Dip chicken in eggs; 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