Tortilla Crusted Chicken Tenders with Southwestern Dipping Sauce
Chicken tenders take a Tex-Mex turn with these Tortilla Crusted Chicken Tenders with Southwestern Dipping Sauce.
Course Main Dish
Cuisine Tex-Mex
Keyword tortilla crusted chicken tenders
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
Sauce
1/4cupmayonnaise
1/4cupbuttermilk
2tablespoonschopped fresh cilantro
2teaspoonsred taco sauce
1teaspoonfreshly squeezed lime juice
1/4teaspoongarlic powder
1/4teaspoonkosher salt
1/8teaspoondried oregano
1/8teaspooncumin powder
Chicken Tenders
4taco-size corn tortillas
4tablespoonsall-purpose flour
3/4teaspoonground cumin
1/2teaspoonsalt
2large egg whiteslightly beaten
1tablespoonmilk
1 1/2lbschicken tenders
1/4cupvegetable 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.