Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Ingredients:
1 (7-ounce) can chipotle peppers (including adobo sauce) |
1 quart buttermilk |
2 pounds chicken tenders |
1 cup masa |
2 cups panko bread crumbs |
2 teaspoons kosher salt |
1/2 teaspoon white pepper |
canola oil, for frying |
cool cucumber slaw, recipe follows |
cilantro sprigs |
cucumber wedges |
2 armenian or english cucumbers, coarsely shredded |
1 teaspoon kosher salt |
2 cups greek yogurt |
3 tablespoons lime juice |
1 tablespoon s chopped fresh mint leaves |
1 tablespoon chopped fresh cilantro leaves |
1 small carrot, finely shredded |
1 scallion, thinly sliced |
1/2 teaspoon white sugar |
Directions:
1. Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
2. Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
3. Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
4. Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
5. Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
6. Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
7. Cool Cucumber Slaw:
8. Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.
9. Yield: 6 servings
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