Chicken Fingers and Salsa Recipe

Name: Chicken Fingers and Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) can crushed pineapple in juice; 12 medium sweet red pepper, cored, seeded, and chopped; 1 small red onion, chopped; 3 tablespoons chopped cilantro; 1 large jalapeno, trimmed, seeded and chopped; 1 tablespoon lime juice; ¼ teaspoon salt; ¼ teaspoon ground cumin; ½ cup all-purpose flour; 2 eggs; ¼ teaspoon cayenne; ¼ teaspoon ground nutmeg; ½ cup cracker meal; 1 12 lbs chicken tenders; ½ teaspoon salt; ¼ teaspoon black pepper; 4 tablespoons canola oil

Servings: persons

1 (20 ounce) can crushed pineapple in juice
12 medium sweet red pepper, cored, seeded, and chopped
1 small red onion, chopped
3 tablespoons chopped cilantro
1 large jalapeno, trimmed, seeded and chopped
1 tablespoon lime juice
¼ teaspoon salt
¼ teaspoon ground cumin
½ cup all-purpose flour
2 eggs
¼ teaspoon cayenne
¼ teaspoon ground nutmeg
½ cup cracker meal
1 12 lbs chicken tenders
½ teaspoon salt
¼ teaspoon black pepper
4 tablespoons canola oil

1
Salsa:.
2
In a medium-size bowl, stir pineapple and juice, red pepper, red onion, cilantro, jalapeno, lime juice, salt, and cumin.
3
Cover and refrigerate until ready to serve.
4
Chicken Fingers:.
5
Place flour on a large plate.
6
Lightly beat eggs, cayenne and nutmeg in a shallow bowl.
7
Spread cracker meal on another plate.
8
Dip chicken in flour, then egg mixture, then cracker meal to coat.
9
Sprinkle with salt and pepper.
10
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
11
Add half of the chicken and cook for about 5 minutes, turning halfway through cooking time, or until internal temperature reads 160 degrees on an instant-read thermometer.
12
Remove chicken and keep warm.
13
Repeat with remaining oil and chicken.
14
Serve chicken with salsa.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (20 ounce) can crushed pineapple in juice, 12 medium sweet red pepper, cored, seeded, and chopped, 1 small red onion, chopped, 3 tablespoons chopped cilantro, and more.

Yes, Chicken Fingers and Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Fingers and Salsa

How did you like this recipe?

Frequently Asked Questions