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

Directions

Pour chipotle peppers and adobo sauce into a

blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.

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.

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.

Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.

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.

Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and

cucumber wedges.

Ingredients

Cool Cucumber Slaw:
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

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.

Yield: 6 servings