Recipe courtesy of Michelle Anderson
Recipe courtesy of Michelle Anderson
Show:
Ultimate Recipe Showdown
Episode:
Ultimate Recipe Showdown: Chicken
Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw
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- Level: Intermediate
- Total: 5 hr 28 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 8 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1139
- Total Fat
- 92 g
- Saturated Fat
- 12 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 30 g
- Cholesterol
- 61 mg
- Sodium
- 1211 mg
- Level: Intermediate
- Total: 5 hr 28 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 8 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1139
- Total Fat
- 92 g
- Saturated Fat
- 12 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 30 g
- Cholesterol
- 61 mg
- Sodium
- 1211 mg
Ingredients
Cool Cucumber Slaw:
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:
Yield:
6 servings
- 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.
