Taco Night Chicken Fingers Recipes

TACO NIGHT CHICKEN FINGERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix and taco seasoning 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.
• Meanwhile, in separate small bowls, mix the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

BAKED TACO CHICKEN FINGERS

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.

BAKED TACO CHICKEN FINGERS

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.

TACO NIGHT

Steps:

• Preheat the oven to 350 degrees F.
• Place the chili powder, cumin, onion powder, salt, cornstarch, garlic powder, oregano, paprika, black pepper, and cayenne or red pepper flakes, if using, in a small bowl or plastic container. Blend well.
• Spray a large skillet with nonstick cooking spray and place it over medium-high heat. Add the turkey or beef and cook, stirring and making sure to really break it up into small crumbles, until it is browned throughout, about 5 minutes. Drain off any liquid. Add the spice mixture and cook stirring, until you can smell all of the spices, about 1 minute. Add 34 cup of water and stir until the water is mostly evaporated, the meat is evenly coated with the spices, and there is still a little bit of liquid in the pan, about 4 minutes.
• To serve, place your choice of toppings in small individual bowls. Heat the taco shells on a baking sheet (or right on the oven rack, whichever you prefer) in the oven until warm and toasty, about 5 minutes. Transfer the meat to a serving bowl. Place the taco shells on a plate and cover them with a napkin or clean dish towel to keep them warm, setting them out with the bowls of toppings. Let everyone serve him or herself. Photograph by Todd Coleman/The Mom 100 Cookbook

CHICKEN FINGER TACOS FOR TWO

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.

SUMMER-FRESH CHICKEN TACOS

Steps:

• Heat taco shells as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
• In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
• To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

TACO CHICKEN FINGERS

Steps:

• Place milk in small bowl. Set aside. In a shallow dish or plastic bag, blend taco seasoning, flour and cornmeal.
• In a large skillet, heat oil to 350 degrees F. Dip chicken pieces in milk and coat with flour mixture.
• Add chicken fingers, a few pieces at a time, to hot oil. Fry 4-5 minutes or until done. Drain on paper towel. Serve with salsa as a dipping sauce.