Chef notes
Normally chicken tenders are just a bland, forgettable, edible spoon to consume sauce in a socially acceptable way. Not here! These are tender, juicy, crispy and full of flavor. And the tangy, spicy and creamy sauce will beat any ranch dressing from a bottle.
Technique tip: Marinate the chicken and make the dip the night before. Then all you need to do is fry and serve!
Swap option: Swap out your chicken tenders for some sliced turkey breast and upgrade your Thanksgiving!
Special equipment: A pan with high sides for frying.
Ingredients
- 1/2 cup sour cream
- 1/4 cup thinly sliced chives or 1 tablespoon dried chives
- 2 tablespoons onion powder
- kosher salt, for seasoning
- freshly ground black pepper, for seasoning
- 1½ pounds chicken breast tenders (about 20)
- 2 cups panko breadcrumbs
- 1 quart vegetable oil, for frying
- 1 cup sour cream
- 2 chipotle peppers in adobo, plus 2 teaspoons of adobo sauce
- 3 tablespoons mayo
- 1 bunch cilantro
- 1 large tablespoon honey
- 2 limes, zested and juiced
- salt and pepper, to taste
Preparation
For the chicken tenders:
1.Mix together the sour cream, chives and onion powder in a medium bowl. Season with salt and pepper. Add the chicken tenders and toss to coat. Chill the mixture to marinate for at least 30 minutes or overnight.
2.Pour the panko breadcrumbs on a shallow dish with a pinch of salt. Remove each chicken tender from the sour cream mixture, but don't swipe off any excess. Coat chicken tenders in panko. Place on a baking sheet until ready to fry.
3.Heat 4 cups of oil in a large pan over medium heat. Fry chicken tenders until cooked through and breading is golden brown and they reach 165 F internal temperature. Place on a paper towel-lined tray and sprinkle with salt.
For the chipotle dip:
In a blender or food processor, combine the sour cream, chipotle in adobo peppers, adobo sauce, mayo, cilantro, honey and juice of limes.
Mix until smooth, season to taste with salt and pepper, and pour into a bowl. Serve with chicken tenders.
