Tex-Mex Chicken Fingers

  • Yield: servings


1 1/2pounds boneless, skinless chicken breast (about 3)
1-- egg beaten, or 1/4 cup egg substitute
1-- 6 ounce package Mexican, Jalapeno, or Tex Mex cornbread mix
1/4cup all purpose flour
1/2teaspoon ground cumin
1/2cup cooking oil
-- fresh chopped cilantro or parsley, if desired
1cup prepared chunky salsa
1/2cup orange marmalade
2teaspoons lime juice


In large bowl, combine preserves, salsa, marmalade, and lime juice. Stir until well blended. Cover and refrigerate until serving time.

Cut chicken breasts diagonally(against grain) into 1 inch wide strips. In large bowl, combine chicken and egg, stir to coat. In large zip-top bag, combine cornbread mix, flour and cumin. Close bag and shake to blend.

Add chicken pieces to bag, about 5-7 strips at a time, close, and shake to coat. Continue until all pieces are coated.

In a 12 in. skillet or frying pan, heat oil on medium heat. Pan-fry chicken in two batches 4-6 minutes per side, or until golden brown and cooked through.
Drain on paper towels.Transfer to serving dish, sprinkle with cilantro or parsley if desired. Serve hot with pineapple salsa.
Serves 6-8
Note: The salsa may be made up to two weeks in advance.