Chicken Fingers and Salsa

• 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
• 14 teaspoon salt
• 14 teaspoon ground cumin
• 12 cup all-purpose flour
• 2 eggs
• 14 teaspoon cayenne
• 14 teaspoon ground nutmeg
• 12 cup cracker meal
• 1 12 lbs chicken tenders
• 12 teaspoon salt
• 14 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.

pineapple, sweet red pepper, red onion, cilantro, jalapeno, lime juice, salt, ground cumin, flour, eggs, cayenne, ground nutmeg, meal, chicken tenders, salt, black pepper, canola oil

Taken from www.food.com/recipe/chicken-fingers-and-salsa-228924 (may not work)