Corn-Tortilla-Crusted Chicken Tenders
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Everyday Food, September 2010
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 10 corn tortillas, roughly torn
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 1 cup buttermilk
- 12 chicken tenders (about 1 1/2 pounds total)
- 2 cups vegetable oil
- 3 tablespoons grainy mustard
- 3 tablespoons honey
Directions
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In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere. Transfer to large platter or baking sheet.
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In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Transfer to paper towels or a wire rack set over a rimmed baking sheet to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.
I used chicken fingers instead of tenders and they came out fairly well. Loved the crunchiness of the corn tortillas yet it lacked flavor and spice.
Next time I know to add a lot more seasonings
Made this tonight for my 2 boys, and was really disappointed. I am a seasoned cook, and followed the recipe to the letter, but the breading came off of the chicken tenders in one big piece when my boys cut into the chicken. It was weird! I also didn't like the sort of strange flavor that the corn tortilla breading imparts. It tasted a bit funky to me. This recipe is a rare FAIL among the Everyday Food offerings--which I generally find to be excellent! I guess there is an exception to every rule.