TORTILLA CRUSTED CHICKEN TENDERS WITH SOUTHWESTERN DIPPING SAUCE

Sauce:

1/4 cup mayonnaise

1/4 cup buttermilk

2 tbsp chopped fresh cilantro

2 tsp red taco sauce

1 tsp freshly squeezed lime juice

1/4 garlic powder

1/4 tsp kosher salt

1/8 tsp dried oregano

1/8 tsp cumin powder

In a small bowl, whisk together the sauce ingredients. Cover and refrigerate until serving time.

Tenders:

4 taco-size corn tortillas

4 tbsp all-purpose flour (I recommend white whole wheat)

3/4 tsp ground cumin

1/2 tsp salt

2 large egg whites, lightly beaten

1 tbsp milk

1 1/2 lb chicken tenders

1/4 cup canola or olive oil

Tear the tortillas into pieces and add to a food processor. Process until tortillas turn into fine crumbs. Transfer to a bowl and mix with the flour, cumin and salt. In a second bowl, whisk together the egg whites and milk.

Dip the tenders into the egg white mixture and te

hen into the crumb mixture to coat. In a large skillet, heat the oil over medium-high heat. Add the tenders and cook until they have a crispy golden exterior and are cooked through, 2 to 3 minutes on each side. Serve immediately with the sauce.

file photo for reference only