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

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:

Quickview
707k Calories
20g Protein
55g Total Fat
33g Carbs
14% Health Score
Limit These
Calories
707k
35%

Fat
55g
85%

  Saturated Fat
19g
119%

Carbohydrates
33g
11%

  Sugar
11g
13%

Cholesterol
167mg
56%

Sodium
1363mg
59%

Get Enough Of These
Protein
20g
40%

Vitamin K
109µg
104%

Calcium
499mg
50%

Phosphorus
475mg
48%

Vitamin B2
0.73mg
43%

Vitamin A
2017IU
40%

Selenium
27µg
40%

Vitamin B1
0.38mg
26%

Vitamin B12
1µg
25%

Vitamin E
3mg
23%

Vitamin D
3µg
20%

Folate
75µg
19%

Zinc
2mg
17%

Vitamin B5
1mg
17%

Iron
2mg
16%

Manganese
0.31mg
15%

Potassium
473mg
14%

Magnesium
47mg
12%

Vitamin B6
0.24mg
12%

Vitamin B3
2mg
11%

Copper
0.17mg
9%

Fiber
2g
9%

Vitamin C
5mg
6%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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