INGREDIENTS:
- 1 pound skinless, boneless chicken tenderloins, cut in ½ or 1/3’s lengthwise to create thinner strips
- ½ teaspoon lime zest
- 1 teaspoon lime juice
- ¼ teaspoon (heaping) salt
- Pinch or two ground cumin
- Pinch or two granulated garlic
- Pinch or two black pepper
- ¾ cup flour
- 2 eggs, whisked
- 1 ½ cups (roughly) white corn tortilla chip crumbs (*see note below)
- Pinch or two cayenne pepper
- ½ teaspoon paprika
- Canola or vegetable oil, for frying
Guacamole-Ranch Dipping Sauce:
- 2 ripe avocados, skin and pit removed
- ½ cup sour cream
- ½ cup buttermilk
- 2 tablespoons mayonnaise
- 2 garlic cloves, smashed and peeled of paper
- 2 teaspoons lime zest
- 1 tablespoon (generous) lime juice
- ½ cup loosely-packed cilantro leaves
- 1 teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS:
- Place the chicken strips into a medium-size bowl, and add in the lime zest plus the remainder of the ingredients up to and including the black pepper, and toss to coat the strips well; allow the strips to marinate for about 20 minutes.
- Prepare your coating station by adding your flour into a bowl, having your whisked eggs there in another bowl, and adding your tortilla chip crumbs, along with the pinch or two of the cayenne pepper and the paprika, in another bowl.
- Add about 4 cups or so the canola or vegetable oil to a medium-sized heavy bottom pot, and clip on a digital thermometer; slowly heat the oil, bringing it up to 360°-365°.
- While the oil heats, add the marinated chicken strips to the flour, and toss to coat them well; next, dip individual strips into the whisked eggs, allowing any excess to drip off; then, dip the strips into the tortilla chip crumbs, pressing them in to coat them well; repeat until all strips are well coated.
- Once your oil is hot, add about 3-4 strips in at a time (you’ll work in batches), and fry them for about 2 minutes, until crispy and golden; remove them and allow them to drain on a wire rack (you can also sprinkle a little touch of salt over them while they’re freshly fried); repeat with all the strips.
- Enjoy as a simple snack or appetizer with the Guacamole-Ranch; or, if you’re looking to make more of a meal out of these, serve them with some rice, black beans, and a little tomato-cilantro salad, if desired.
Guacamole-Ranch Dipping Sauce:
- Add all of the ingredients into the bowl of a food processor, and process until completely smooth and well blended; cover and keep in fridge until ready to use.
Notes:
*To make your tortilla chip crumbs, add 6 ounces of salted, broken up white corn tortilla chips to a food processor, and process them until they have a fine texture, similar to panko breadcrumbs.
Source: The Cozy Apron
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