Technique tip: Marinating the chicken in a spiced buttermilk mixture helps to create a super tender and succulent fried chicken.
Swap option: If you can't find tamarind paste, swap out with 2 tablespoons lime juice and an additional 2 tablespoons brown sugar.
For the spice mix:
In a bowl, mix together all the ingredients.
For the fried chicken tenders:1.
In a bowl large enough to hold the chicken, whisk together the egg, buttermilk and 1/2 of the spice mix. Add chicken strips to the buttermilk mixture and let marinate for 4 hours.2.
Preheat the vegetable oil to 325°F in a large cast-iron skillet. While the oil is heating, combine the flour, cornstarch, cornmeal and remaining spice mix in a large bowl. Remove the chicken from the buttermilk marinade and toss in the dredge mixture.3.
Once evenly coated, carefully transfer to the heated oil. Cook for 3 minutes then flip each tender. Continue cooking for another 3-4 minutes, until the tenders are golden-brown and fully cooked through. Remove from oil and let drain on a wire rack before serving.
For the shado beni (culantro) aioli:
In a food processor, combine all the ingredients. Blend until smooth and season with salt and pepper to taste.
For the tamarind-vinegar slaw:
In a mixing bowl, whisk together tamarind paste, vinegar, sambal, brown sugar, garlic and dill. Once combined, add shredded cabbage and toss to combine. Season to taste with salt and pepper.
Place two fried chicken tenders on each bun. Drizzle the shado beni aioli on top followed by the tamarind slaw. Garnish with dill fronds.