Kickin' Chipotle Fried Chicken Tenders With Cool Cucumber Slaw
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
35
Spice
61
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
910 g
Chicken Tenders1 cup
Masa2 cups
Panko Bread Crumbs1 tsp
Kosher Salt1 tsp
White Pepper2 cups
Greek Yogurt3 tbsps
Lime Juice1 small
Carrot (finely shredded)1 tsp
White SugarDirections:
1
Pour chipotle peppers and adobo sauce into a blender
2
Add 2 cups buttermilk; cover and process until peppers are completely pureed
3
Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken
4
Refrigerate for at least 3 hours or up to overnight
5
Combine the masa, panko, salt and pepper in a large zip top plastic bag
6
Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat
7
Shake off excess; place on waxed paper for 15 minutes before frying
8
Heat 4 inches of oil to 375 degrees F in a large cast iron skillet
9
Fry chicken for about 4 minutes on each side or until browned on all sides
10
Remove chicken from skillet and place on a paper towel lined platter
11
Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F
12
Serve chicken on a large platter with Cool Cucumber Slaw
13
Garnish with Cilantro and cucumber wedges
14
Stir together the cucumber and salt
15
Place in a colander over a mixing bowl
16
Refrigerate for 1 hour
17
Discard liquid and place cucumber in mixing bowl
18
Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber
19
Mix until well combined
20
Cover and refrigerate at least 3 hours, preferably overnight