4 eggs, lightly beaten
6 cups plain dry breadcrumbs
3 T ground cumin
3 T granulated garlic (minced)
2 T chili powder
1 T salt
1 T cayenne pepper
Cut chicken into strips. Place eggs in a shallow dish. Combine remaining ingredients in a large bowl. Dip each piece of chicken first into the egg and then into the breadcrumb mixture. Place breaded chicken pieces onto a baking sheet. Cover with plastic wrap and freeze until solid. Once frozen, divide evenly among 3 freezer bags. Seal and freeze.
Thaw overnight in fridge. Bake chicken fingers on a greased baking sheet for 30 minutes on 350 degrees until chicken pulls apart easily.
