Description
Crispy Southwest Chicken with Chipotle Lime Sauce is a delicious and crunchy dish made with breaded chicken tenders, perfectly complemented by a zesty and spicy chipotle lime sauce.
Ingredients
Scale
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon chipotle in adobo sauce, minced
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Salt to taste
Instructions
- In a large bowl, soak chicken tenders in buttermilk for at least 30 minutes to tenderize and infuse flavor.
- In another bowl, whisk together cornmeal, flour, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. The oil should be deep enough to cover the bottom of the pan.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the cornmeal mixture, pressing to coat thoroughly.
- Carefully add breaded tenders to hot oil in batches. Fry for 4–5 minutes per side, until crispy and golden. Transfer to a paper towel-lined plate.
- In a small bowl, stir together mayonnaise, minced chipotle, lime juice, lime zest, and salt until smooth.
- Serve tenders hot with chipotle lime sauce drizzled on top or on the side for dipping.
Notes
- For extra flavor, consider marinating the chicken overnight in buttermilk.
- You can adjust the spiciness of the sauce by adding more or less chipotle in adobo.
- Serve with a side salad or vegetable for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg