Tex-Mex Chicken Fingers

From Ortega

1/2 C dried bread crumbs or cracker crumbs
2 Tbsp all-purpose flour
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
1 lb boneless chicken tenderloins
2 eggs, lightly beaten
vegetable oil
Ortega Green Chile Picante Sauce, mild

Combine crumbs, flour, chili powder, salt and cumin in small shallow bowl. Dip chicken in egg; coat with crumb mixture. Heat oil in large skillet over medium-high heat. Add chicken; cook 5-6 minutes or until golden brown on outside and no longer pink in center. Serve with picante sauce for dipping.