Chicken Tenders Taco Plate Recipe

Prepare chicken

Pat chicken tenders dry with paper towels. If tenders are large, cut each into 2 pieces for 8 taco-sized pieces total.

Make dredging stations

In a shallow bowl combine flour, cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. In a second bowl whisk the egg with the buttermilk. In a third shallow bowl place the panko breadcrumbs.

Bread the tenders

Working one at a time: lightly coat a piece of chicken in the flour mixture, dip into the buttermilk-egg mixture, then press into panko until evenly coated. Place on a wire rack and repeat with remaining pieces.

Fry the tenders

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or wire rack to drain. If you prefer, bake at 425°F (220°C) on a lightly oiled sheet for 12–15 minutes, flipping once, until cooked through.

Keep warm

Keep cooked tenders warm in a 200°F (95°C) oven on a tray while you finish the remaining components.

Make quick slaw

In a bowl toss shredded cabbage with 1/4 tsp salt, a squeeze of half the lime, and a light grind of black pepper to taste. Mix to combine and let sit 5 minutes to soften slightly.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes until pliable.

Assemble tacos

Place a warmed tortilla on a plate, add 1–2 pieces of chicken tender (depending on size), a pinch of cabbage slaw, a sprinkle of shredded cheddar, a few diced tomatoes, and a little sliced green onion and cilantro if using.

Make lime crema

In a small bowl combine mayonnaise, sour cream, hot sauce, and the juice of the remaining half lime (reserve half lime used in slaw). Taste and adjust hot sauce or lime for brightness. If mixture is too thick, thin with 1–2 tsp water. Season to taste with salt and pepper.

Dress tacos

Drizzle a teaspoon of lime crema over each assembled taco. Garnish with extra cilantro and a wedge of lime on the plate.

Cook fries

Cook frozen fries according to package instructions until crisp (bake or fry). If baking, toss with 1 tbs oil and spread in a single layer on a sheet, bake at 425°F (220°C) for 18–22 minutes, turning once. If deep frying, heat oil to 350°F (175°C) and fry until golden, 3–5 minutes. Drain and season with salt to taste.

Plate

Place a serving of fries alongside 3–4 assembled chicken tender tacos on each plate. Serve immediately with extra lime wedges and remaining lime crema on the side.