Recipe courtesy of Michelle Anderson

Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw

  • Level: Intermediate
  • Total: 5 hr 28 min
  • Prep: 20 min
  • Inactive: 5 hr
  • Cook: 8 min
  • Yield: 8 servings
Save Recipe

Ingredients

One 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 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

  1. Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
  2. 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.
  3. 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.
  4. Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
  5. 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.
  6. Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.

Cool Cucumber Slaw:

  1. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Buttermilk Waffles with Buttermilk Fried Chicken Tenders

Fried Chicken

Buttermilk Fried Chicken

Mama's Fried Chicken

Fried Chicken in a Basket

Weeknight Buttermilk Fried Chicken

My Mother's Fried Chicken

Crispy Baked 'Fried' Chicken