Ep. 17 | Cornbread Chicken Tenders

Cornbread Fried Chicken Tenders with Raspberry Chipotle Sauce Recipe

Ingredients:

For the Chicken Tenders:

• 2 lbs (approximately 900g) Chicken tenders
• 2 cups Buttermilk
• 1 tbsp Salt
• 1 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 2 tsp Cayenne pepper

For the Cornbread Coating:

• 1.5 cups Cornmeal
• 0.5 cup All-purpose flour
• 1 tsp Baking powder
• 1/4 cup Granulated sugar
• 1/4 cup Melted unsalted butter
• 1/2 cup Buttermilk
• 1 tsp Salt
• 1 tsp White pepper
• 2 tsp Dried sage

For the Raspberry Chipotle Dipping Sauce:

• 1 cup Raspberries, fresh or frozen
• 1/2 cup Chipotle peppers in adobo sauce, chopped
• 2 cloves Garlic, minced
• 1 tbsp Apple cider vinegar
• 1/4 cup Honey
• Salt to taste

Method:

1. Marinate the Chicken: In a bowl, combine buttermilk, salt, smoked paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken tenders, ensuring they are completely covered. Marinate in the refrigerator for at least 2 hours, or up to overnight.

2. Prepare the Cornbread Coating: Combine cornmeal, flour, baking powder, granulated sugar, melted butter, salt, white pepper, and dried sage in a bowl. Stir in buttermilk until the mixture resembles coarse breadcrumbs.

3. Make the Raspberry Chipotle Dipping Sauce: Combine raspberries, chipotle peppers, garlic, apple cider vinegar, and honey in a small saucepan. Simmer over medium heat, stirring occasionally, until reduced by half. Season with salt, then blend until smooth and strain to remove seeds.

4. Fry the Chicken: Preheat your deep fryer to 350°F (180°C). Remove the chicken from the marinade and press into the cornbread breadcrumb mixture, coating all sides. Fry in batches for 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (75°C). Drain on paper towels.

5. Serve: Serve the cornbread crusted chicken tenders warm with the raspberry chipotle dipping sauce on the side. Garnish with fresh raspberries and a sprinkle of dried sage, if desired.