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.

Chicken Fingers and Salsa
Servings: 4 Prep 15 mins Cook 5 mins per batch


  • 1 20 ounce can crushed pineapple in juice
  • 1/2 medium red sweet 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
Chicken Fingers:
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cracker meal
  • 1 1/2 pounds chicken tenders (or cutlets cut in strips)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons canola oil

Make It


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:

2. Place flour on a large plate. Lightly beat eggs, cayenne and nutmeg in a shallow bowl. Spread cracker meal on another plate.

3. Dip chicken in flour, then egg mixture, then cracker meal to coat. Sprinkle with salt and pepper.

4. 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:

5. French fries.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 526, Fat, total (g): 19, chol. (mg): 205, sat. fat (g): 2, carb. (g): 41, fiber (g): 3, pro. (g): 45, sodium (mg): 595, Percent Daily Values are based on a 2,000 calorie diet.