Spicy Chicken Fingers

• 2 lb. boned and skinned chicken breasts, cut into strips
• 3/4 c. milk
• 2/3 c. masa harina or cornmeal
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. dried parsley flakes
• 1 tsp. dried whole oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. red pepper
• 3/4 c. all-purpose flour
• 1/2 tsp. black pepper
• creamy green salsa

1. Combine chicken and milk. Set aside.
2. Combine masa harina and next 7 ingredients. Combine flour and black pepper in a separate bowl.
3. To coat chicken, dip milk soaked pieces first in flour, back in milk and then in masa harina mixture.
4. Place on wax paper. Freeze for at least 4 hours.
5. Place frozen chicken fingers on a lightly greased baking sheet. Bake at 400u0b0 for 30 minutes or until crisp.
6. Serve chicken fingers with creamy green salsa.
7. Yields 8 servings.

chicken breasts, milk, masa harina, chili powder, ground cumin, parsley flakes, oregano, garlic powder, salt, red pepper, allpurpose, black pepper, green salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227581 (may not work)