Spicy is always appreciated in our house, so I knew this recipe from Donalyn Ketchum‘s blog would be a hit. What’s also appreciated around here are healthier preparations of “bad for you” favorites. I liked the addition of cornmeal into the breading, as it gave it an added crunch. These would be great with a salad, as we enjoyed them, or as an appetizer for your next party.
- 2 to 3 lbs Chicken Tenders, or chicken breasts cut into strips
- ½ cup Buttermilk
- 1 ½ tsp Salt
- 1 tsp Pepper, freshly ground
- 1 ½ tsp Garlic Powder
- 1 ½ tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Oregano
- 1 tsp Cumin
- 1 tsp Chipotle or Chili Powder
- 1 cup Bread crumbs
- ¼ cup Coarse Cornmeal
- Olive Oil Spray
- Ranch Dressing
- Blue Cheese Dressing
- Salsa & Guacamole
- Using a ziplock bag, mix buttermilk with a ½ teaspoon each of salt, pepper, garlic powder, and paprika. Add in chicken tenders, close bag, and turn to coat the chicken. Refrigerate at least 2 hours, up to 24 hours, turning every so often.
- In a shallow dish, mix bread crumbs, cornmeal, a teaspoon each of salt, garlic and onion powders, oregano, cumin, paprika, and chili powder, with a ½ teaspoon pepper until combined.
- Preheat oven to 400⁰, and line a sheet pan with foil. Place a cookie rack on top of the pan.
- Working one at a time, shake excess marinade off of chicken tenders, roll in the seasoned bread crumbs, and then place on the rack. Repeat with remaining chicken. Allow to rest for 30 minutes to let the breadcrumbs set.
- Spray the tenders with olive oil or oil spray, on both sides. Bake for 14 minutes, turning tenders over half way through.
- Serve with dipping sauces