Spicy, crunchy, and topped with tangy slaw, this chicken dinner has it all.
Spicy Buttermilk Chicken Tenders
Makes 4 servings
Ingredients
- 2 cups whole buttermilk
- ¼ cup hot sauce
- 1 tablespoon plus 1 teaspoon smoked paprika, divided
- 1½ pounds chicken tenderloins
- 2 large eggs, lightly beaten
- 2 cups crushed cornflakes cereal
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ⅛ teaspoon ground red pepper
- Grilled flour tortillas, to serve
- Lime wedges, to serve
- Creamy Lime Cabbage Slaw (recipe follows), to serve
Creamy Lime Cabbage Slaw
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 2 cups shredded coleslaw mix
- ¼ cup chopped fresh cilantro
- ¼ cup sliced green onions
- Garnish: fresh cilantro
Instructions
- In a large bowl, whisk together buttermilk, hot sauce, and 1 tablespoon paprika. Add chicken and stir to coat. Cover and refrigerate for 4 hours or overnight.
- In a shallow dish, place eggs. In a separate shallow dish, whisk together cornflakes, flour, salt, black pepper, onion powder, and red pepper.
- Remove chicken from buttermilk mixture, letting excess drain off, and discard marinade. Dip chicken in beaten eggs, letting excess drain off, and dredge chicken in cornflakes mixture. Transfer to a wire rack.
- Liberally spray both sides of breaded chicken with cooking spray.
- Preheat air fryer to 400°.
- Arrange chicken in an even layer in air fryer. Cook until golden brown and an instant-read thermometer inserted into the thickest portion registers 165°, 15 minutes. Serve with grilled tortillas, lime wedges, and Creamy Lime Cabbage Slaw.
Creamy Lime Cabbage Slaw
- In a medium bowl, stir together mayonnaise, sour cream, lime juice, salt, and cumin. Add coleslaw mix, cilantro, and green onions; stir to coat. Cover and refrigerate until ready to use. Garnish with cilantro, if desired.
