Cheesy Taco Chicken Tenders
Cheesy Taco Chicken Tenders requires about 45 minutes from start to finish. One portion of this dish contains around 23g of protein, 55g of fat, and a total of 722 calories. This recipe serves 4 and costs $1.89 per serving. This recipe is liked by 11818 foodies and cooks. It is brought to you by Cinnamon Spice and Everything Nice. This recipe is typical of Mexican cuisine. If you have coarse salt, buttermilk, sweet paprika, and a few other ingredients on hand, you can make it. It works well as a main course. With a spoonacular score of 85%, this dish is outstanding. Try Taco Chicken Tenders, Honey BBQ Chicken Tenders & Cheesy Brown Rice, and Cheesy Pretzel Baked Chicken Tenders with Honey Mustard Sauce for similar recipes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
3/4 cup buttermilk, plus more if needed
2 cups buttermilk
1 + 3/4 pounds chicken tenders
1 tablespoon chile powder
coarse salt and fresh ground black pepper
2 eggs
1/2 cup flour
2 tablespoons fresh chives, chopped
1 teaspoon dried dill or 2 teaspoons fresh
2 tablespoons fresh parsley, chopped
1/2 – 1 garlic clove, minced
1/4 teaspoon garlic powder
sea or kosher salt and fresh pepper
1/3 cup mayonnaise (regular or canola)
1 tablespoon milk
1/2 teaspoon onion powder
3/4 cup panko crumbs
ranch dressing
1 cup sharp cheddar cheese, grated
2/3 cup sour cream (regular or light)
1 teaspoon smoked paprika (or sweet)
1 teaspoon white vinegar.jpg)
1 teaspoon ground cumn
Equipment:
baking sheet
whisk
bowl
oven
tongs
mixing bowl
Cooking instruction summary:
A few hours before cooking marinate the chicken tenders in buttermilk, cover and refrigerate. Make the dressing too and refrigerate. When ready to cook set up a dredging station. In a small bowl mix chile powder, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon salt and a few generous cracks of black pepper. In a wide, shallow dish with short sides mix the flour with half of the spice mixture. In a seperate, wide shallow dish with short sides mix the cheese with the panko crumbs and half of the spice mixture.In a bowl whisk the eggs and milk together. Season with salt and pepper. Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray.Remove chicken from buttermilk; allow excess to drain off. Use tongs to coat chicken with flour, then egg then cheesy panko crumbs - patting them on if needed. Place on baking sheet. Repeat until all the chicken is coated. Bake until chicken is golden brown and cooked through (internal temperature of 165 - 174 F.) Serve with buttermilk ranch dressing for dipping. In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like, adding more than specified if needed.Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
Step by step:
1. A few hours before cooking marinate the chicken tenders in buttermilk, cover and refrigerate. Make the dressing too and refrigerate. When ready to cook set up a dredging station. In a small bowl mix chile powder, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon salt and a few generous cracks of black pepper. In a wide, shallow dish with short sides mix the flour with half of the spice mixture. In a seperate, wide shallow dish with short sides mix the cheese with the panko crumbs and half of the spice mixture.In a bowl whisk the eggs and milk together. Season with salt and pepper. Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray.
2. Remove chicken from buttermilk; allow excess to drain off. Use tongs to coat chicken with flour, then egg then cheesy panko crumbs - patting them on if needed.
3. Place on baking sheet. Repeat until all the chicken is coated.
4. Bake until chicken is golden brown and cooked through (internal temperature of 165 - 174 F.)
5. Serve with buttermilk ranch dressing for dipping. In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like, adding more than specified if needed.
6. Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
Nutrition Information:
covered percent of daily need
