Chicken Fingers and Salsa

Chicken Fingers and Salsa
A lively pineapple and jalapeno salsa accompanies these crispy pan-fried chicken strips. If you don't have chicken tenders, cut skinless, boneless chicken breast halves into strips.
Makes 4
Prep 15 m
Cook 5 m
Cook per batch

Ingredients

Salsa:

Chicken Fingers:

Directions

Salsa:

  1. 1 of 1 In a medium-size bowl, stir pineapple and juice, red pepper, red onion, cilantro, jalapeno, lime juice, salt and cumin. Cover and refrigerate until ready to serve.

Chicken Fingers:

  1. 1 of 3 Place flour on a large plate. Lightly beat eggs, cayenne and nutmeg in a shallow bowl. Spread cracker meal on another plate.
  2. 2 of 3 Dip chicken in flour, then egg mixture, then cracker meal to coat. Sprinkle with salt and pepper.
  3. 3 of 3 Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half of the chicken and cook for about 5 minutes, turning halfway through cooking time, or until internal temperature reads 160 degrees F on an instant-read thermometer. Remove chicken and keep warm. Repeat with remaining oil and chicken. Serve chicken with salsa.

Serving suggestion:

  1. 1 of 1 French fries.
Nutrition Information for Chicken Fingers and Salsa
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 205 mg chol., 595 mg sodium, 3 g fiber, 41 g carb., 45 g pro., 526 kcal cal., 19 g Fat, total