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Colette & Cassi's Country Kitchen!

Chicken fingers/Chicken nuggets
Here is another recipe for freezing chicken fingers/chicken nuggets.

2 pounds of boneless skinless chicken breast
- cut into lengthwise strips or into nuggets.
1/2 cup of milk
2 cups ranch salad dressing (see recipe on how to make)
2 cups bread crumbs or cracker meal
1/2 tsp paprika

Mix milk and salad dressing together with a whisk. Place all of the chicken pieces into sauce to coat. Place bread crumbs and paprika into a ziploc bag and shake to mix. Take about 1 pound of the cut up chicken strips and place into mixture crumb mixture. Seal bag and shake to coat chicken.

Place chicken on a sprayed treated or greased baking sheets and bake at 375 for 15 to 20 minutes turning once. Remove from oven and cool. Flash freeze and store in a ziploc bag until ready to serve

To serve: Place frozen fingers on a baking sheet and reheat at 400 degrees for 5 to 10 minutes until sizzling and hot.

You could maybe make your own salad dressing to save money, maybe some home made Italian dressing instead or something.