Cheesy Taco Chicken Tenders

Crunchy, treated poultry tenders glazed in taco-spiced cheese panko crumbs with a homemade ranch concoction for dipping. Crybaby tenders grown-ups and kids similar gift eff.

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Ingredients

• 2 cups buttermilk
• 1 + ¾ pounds chicken tenders
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or sweet)
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• coarse salt and fresh ground black pepper
• ½ cup flour
• 1 cup sharp cheddar cheese, grated
• ¾ cup panko crumbs
• 2 eggs
• 1 tablespoon milk

Ranch:

• ⅓ cup mayonnaise (regular or canola)
• ⅔ cup sour cream (regular or light)
• ¾ cup buttermilk, plus more if needed
• ½ – 1 garlic clove, minced
• 1 teaspoon white vinegar
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 teaspoon dried dill or 2 teaspoons fresh
• sea or kosher salt and fresh pepper

Instructions

1. A few hours before cooking marinate the chicken tenders in buttermilk, cover and refrigerate.

Make the Dressing:

1. 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.
2. 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.

Make the Chicken:

1. When ready to cook set up a dredging station.
2. In a small bowl mix chili powder, cumin, paprika, onion powder, garlic powder, ½ teaspoon salt and a few generous cracks of black pepper.
3. In a wide, shallow dish with short sides mix the flour with half of the spice mixture.
4. In a separate, wide shallow dish with short sides mix the cheese with the panko crumbs and half of the spice mixture.
5. In a bowl whisk the eggs and milk together. Season with salt and pepper.
6. Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray.
7. Remove chicken from buttermilk; allow excess to drain off.
8. Use tongs to coat chicken with flour, then egg then cheesy panko crumbs - patting them on if needed. Place on baking sheet.
9. Repeat until all the chicken is coated.
10. Bake until chicken is golden brown and cooked through 12 - 20 minutes (internal temperature of 165 - 174 F.).
11. Serve with buttermilk ranch dressing for dipping.

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