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
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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.