Taco Night Chicken Fingers Recipes

Steps:

• Preheat oven to 400 degrees.
• Spray a baking sheet with no stick cooking spray.
• Cut chicken into 1/2 inch strips.
• Combine mayo, milk in a large bowl.
• Place tortilla chips and taco seasoning in zip lock baggie, crush chips into medium size crumbs.
• Pour chip mix into a medium size bowl.
• Coat chicken strips in mayo mixture, then in the crushed tortilla chips.
• Place on baking sheet, be sure to not overlap.
• Bake until just browned and chicken is cooked through about 10-12 minutes.
• Serve with sour cream and salsa.

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! :)

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.

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.