Kevin's Tortilla Chip Chicken Tenders with Chipotle Avocado Sauce
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Kevin swapped breadcrumbs for crushed tortilla chips: crunchy chicken tenders dunked in a smoky chipotle avocado sauce that sets your taste buds on fire.
Ingredients
- •6 chicken tenders (chicken cut into strips)
- •3 eggs
- •Julio's Original Seasoned Corn Tortilla Chips, 1 full bag (you just need enough to cover the tenders)
- •Cumin, 2 teaspoons (1 for the breading, 1 for the sauce)
- •Salt and pepper, to taste
- •Daisy sour cream, 1 cup
- •2 avocados, sliced
- •2 chipotle peppers
- •Avocado oil, for frying (a couple of inches in the pan)
Steps
- Make the egg wash: Whip up the 3 eggs.
- Prep the tenders: Remove the little white tube (the tendon) from each chicken tender, then soak the tenders in the egg wash.
- Crush the chips: Put the tortilla chips in a Ziploc bag and pound them until they're crushed. Pour them into a dish with a wide bottom and deep sides for breading; a casserole dish works great.
- Season the breading: Dust the crushed chips with about 1 teaspoon of cumin, then add salt and pepper to taste.
- Dredge: Use one wet hand and one dry hand. With your wet hand, pull a tender out of the egg and let it drip until it's done dripping, then set it in the chips. With your dry hand, cover it with chips, push them in, and keep flipping until you don't see a single wet spot and no chicken is showing through.
- Make the sauce: In a food processor, combine 1 cup sour cream, 2 chipotle peppers, 2 sliced avocados, 1 teaspoon cumin, and salt and pepper to taste. Blitz until smooth.
- Heat the oil: Add a couple of inches of avocado oil to a wok or any pot with a wide bottom, enough to submerge the tenders. Bring it to 350°F.
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Fry: Fry the tenders until they reach 165°F inside. If they're pounded out flat enough, that's roughly 2½ to 3 minutes per side.
3:00
- Drain: Set the tenders on paper towels so the extra oil wicks away.
- Dip and enjoy: Dip the tenders in the chipotle avocado sauce and set your taste buds on fire.
Kevin's Tip: One wet hand, one dry hand. Let the egg finish dripping before the tender hits the chips, then keep pressing and flipping until there's not a single wet spot left.