You are here: Home » Recipes » Tex-Mex Chicken Fingers Tex-Mex Chicken Fingers Yield servings PrintEmail Ingredients Chicken:1 1/2 pounds boneless, skinless chicken breast (about 3)1 -- egg beaten, or 1/4 cup egg substitute1 -- 6 ounce package Mexican, Jalapeno, or Tex Mex cornbread mix1/4 cup all purpose flour1/2 teaspoon ground cumin1/2 cup cooking oil -- fresh chopped cilantro or parsley, if desiredSalsa1 cup prepared chunky salsa1/2 cup orange marmalade2 teaspoons lime juice Instructions 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.