These Southwest Chicken Tenders are juicy and packed with flavor! Coated in a zesty spice mix, they are perfect for dipping in your favorite sauce.
Every bite feels like a little fiesta! 🎉 I love serving them with a side of fresh veggies or chips. Quick and tasty, they’re always a crowd-pleaser!
Key Ingredients & Substitutions
Chicken Tenders: This recipe shines with chicken tenders. You can use boneless, skinless chicken breasts cut into strips if you prefer a different cut.
Buttermilk: Buttermilk is great for marinating as it tenderizes the chicken. If you don’t have it, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Cornmeal: Cornmeal gives a nice crunch. If you’re out of cornmeal, you can substitute with more panko breadcrumbs or crushed crackers for a different texture.
Panko Breadcrumbs: These give a fabulous crispy crust! You can use regular breadcrumbs if that’s what you have, but the texture won’t be as light and airy.
Spices: Adjust spices like cayenne according to your spice tolerance. I love using extra chili powder for more flavor. You can always add more spice after tasting if you want that extra kick!
What’s the Best Way to Ensure Crispy Chicken Tenders?
Getting that perfect crispy finish on your chicken tenders is key. Here’s how to do it well:
- Marinate the chicken in buttermilk for at least 30 minutes. This not only adds flavor but also helps keep the chicken juicy.
- Create a dry mixture that combines cornmeal, breadcrumbs, and spices. Mixing these together well ensures even flavor all around.
- Fry in batches! Be careful not to overcrowd the skillet. This helps maintain the oil temperature and results in crispiness.
- Let the chicken rest on paper towels after frying. This step helps drain excess oil, keeping the tenders crunchy.
With these tips, you’ll achieve perfectly crispy and delicious Southwest Chicken Tenders every time!
How to Make Southwest Chicken Tenders
Ingredients You’ll Need:
- Chicken: 1.5 lbs chicken tenders
- Marinade: 1 cup buttermilk
- Coating Mix:
- 1 cup cornmeal
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- Binding: 2 eggs
- For Frying: Cooking oil for frying (canola or vegetable oil)
- Garnish: Fresh cilantro or parsley, chopped
- Dipping Sauce: Salsa or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes around 10 minutes for preparation and 15-20 minutes for cooking. You’ll be enjoying these crunchy and flavorful chicken tenders in about 30-40 minutes!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the chicken tenders in a bowl with buttermilk. Make sure they’re well-coated! Cover and let them sit in the refrigerator for at least 30 minutes. This will make them moist and tasty.
2. Prepare the Coating Mixture:
In a shallow dish, mix the cornmeal, panko breadcrumbs, flour, and all the spices: smoked paprika, chili powder, garlic powder, onion powder, cumin, cayenne pepper, salt, and black pepper. This will be your flavorful coating.
3. Beat the Eggs:
In another bowl, beat the two eggs until smooth. This will help the coating stick to the chicken.
4. Coat the Chicken:
Take the chicken tenders out of the buttermilk, letting the extra drip off. Dip each tender in the beaten eggs, then roll them in the cornmeal mixture, pressing down lightly so the coating sticks well.
5. Fry the Chicken Tenders:
Heat about 1/2 inch of cooking oil in a large skillet over medium heat until hot (but not smoking!). Carefully add the coated chicken tenders in batches. Fry them for about 3-4 minutes on each side or until they’re golden brown and crispy. Use a meat thermometer to make sure they reach an internal temperature of 165°F (75°C).
6. Drain and Serve:
Once cooked, remove the chicken tenders from the skillet and let them drain on paper towels. This will help remove excess oil and keep them crispy.
7. Garnish and Dip:
Serve your delicious Southwest Chicken Tenders hot, garnished with chopped cilantro or parsley. Enjoy with salsa or your favorite dipping sauce. Happy eating!
These zesty, crunchy chicken tenders are perfect for a snack or a main dish. Enjoy every bite!
Can I Use Frozen Chicken Tenders for This Recipe?
Yes, you can, but make sure they are completely thawed before marinating. Thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for a quick thawing option.
Can I Bake the Chicken Tenders Instead of Frying Them?
Absolutely! Preheat your oven to 425°F (220°C). Place the breaded chicken tenders on a parchment-lined baking sheet and lightly spray with cooking oil. Bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
Can I Make the Chicken Tenders Ahead of Time?
Yes, you can prepare the chicken by marinating and coating them ahead of time. Keep them in the refrigerator for up to 24 hours before frying. Just remember to allow them a little extra time to cook if they’re coming out of the fridge cold.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through for the best texture!