Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw

Total Time:
5 hr 28 min
Prep:
20 min
Inactive:
5 hr
Cook:
8 min

Yield:
8 servings
Level:
Intermediate

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
  • 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

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.

Cool Cucumber Slaw:

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


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