Spicy Buttermilk Chicken Tenders

Spicy Buttermilk Chicken Tenders

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
  1. 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.
  2. In a shallow dish, place eggs. In a separate shallow dish, whisk together cornflakes, flour, salt, black pepper, onion powder, and red pepper.
  3. 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.
  4. Liberally spray both sides of breaded chicken with cooking spray.
  5. Preheat air fryer to 400°.
  6. 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
  1. 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.

 

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