Tortilla Crusted Chicken Tenders with Southwestern Dipping Sauce
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Unrated
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Tex-Mex
Tortilla Crusted Chicken Tenders with Southwestern Dipping Sauce
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Chicken tenders take a Tex-Mex turn with these Tortilla Crusted Chicken Tenders with Southwestern Dipping Sauce.
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Ingredients
Sauce
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons cilantro chopped, fresh
- 2 teaspoons red taco sauce
- 1 teaspoon lime juice freshly squeezed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon oregano dried
- 1/8 teaspoon cumin powder
Chicken Tenders
- 4 corn tortillas taco-size
- 4 tablespoons all-purpose flour
- 3/4 teaspoon cumin ground
- 1/2 teaspoon salt
- 2 egg lightly beaten, large, whites
- 1 tablespoon milk
- 1 1/2 lbs chicken tenderloin
- 1/4 cup vegetable oil or canola oil
Instructions
Prepare the sauce:
- In a small bowl, combine all of the sauce ingredients. Cover and refrigerate until ready to serve.
Make the chicken:
- Tear the tortillas into strips and place in a food processor. Process until they form fine crumbs. Transfer them to a shallow bowl and add the flour, cumin and salt and mix to combine. In another shallow bowl, combine the egg whites and milk.
- Heat the oil over medium-high heat in a large skillet. Dip each of the chicken tenders in the egg mixture and then into the tortilla mixture, pressing to coat if needed. Add the chicken strips to the hot oil and cook until the chicken is golden and crispy, 2 to 3 minutes on each side. Serve with the sauce.
Notes
- source: The Recipe Girl Cookbook
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