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Chicken Tender Pita Recipe

Name: Mitten & Boot Cafe & Fine Foods Chicken Tender Pita Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken tenders (or chicken breast cut into strips); 1 cups buttermilk; 1 tsp hot sauce (optional); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 egg; 2 cups vegetable oil (for frying); 2 pieces pita pockets (6-inch or 7-inch); 3 tbs mayonnaise; 0.5 tbs lemon juice; 0.5 tsp garlic (minced); 0.25 tsp salt; 0.125 tsp black pepper; 1 cups romaine or iceberg lettuce (shredded); 1 medium tomato (sliced); 0.25 medium red onion (thinly sliced); 0.5 cups cheddar cheese (shredded)

Inspired by Mitten & Boot Cafe & Fine Food

Time50m

Serves2

Butter-milk fried chicken, lettuce,tomato,red onion, cheddar cheese, mayo.

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Ingredients

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Buttermilk Fried Chicken

1 lb boneless skinless chicken tenders (or chicken breast cut into strips)

1 cups Buttermilk

1 tsp hot sauce (optional)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1 Egg

2 cups vegetable oil (for frying)

Pita & Spread

2 pieces pita pockets (6-inch or 7-inch)

3 tbs Mayonnaise

1/2 tbs ReaLemon lemon juice

1/2 tsp Garlic (minced)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Toppings

1 cups romaine or iceberg lettuce (shredded)

1 medium tomato (sliced)

1/4 medium red onion (thinly sliced)

1/2 cups cheddar cheese (shredded)

Method

Buttermilk Fried Chicken

Marinate

Pat chicken tenders dry with paper towels. Place in a bowl or resealable bag and pour the buttermilk and hot sauce (if using) over the chicken. Mix to coat, then refrigerate for at least 30 minutes and up to 4 hours.

Prep dredge

Whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper in a shallow dish. In a separate small bowl, beat the egg and set beside the dredge.

Heat oil

Add about 2 cups of vegetable oil to a heavy skillet or Dutch oven to reach about 1/2-inch depth (enough to shallow fry). Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of flour sizzles vigorously but doesn't burn.

Dredge and fry

Working one piece at a time, remove a chicken tender from the buttermilk, let excess drip off, dip briefly into the beaten egg, then press into the flour mixture to fully coat. Shake off excess. Fry in batches without crowding the pan for 3–4 minutes per side (6–8 minutes total) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked tenders to a wire rack set over a tray or to paper towels to drain.

Keep warm

If needed, keep cooked tenders warm in a 200°F (95°C) oven while you finish remaining batches.

Pita & Spread

Make the mayo spread: in a small bowl combine the mayonnaise, lemon juice, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Warm the pita briefly (15–20 seconds per side) in a dry skillet or microwave for 10–15 seconds to make them pliable.

Assembly & Toppings

Open each warmed pita pocket carefully. Spread about 1 1/2 tablespoons of the mayo mixture inside the pocket on one side and a little on the other side if desired.

Place 2–3 warm chicken tenders into each pita (depending on size). Top with shredded lettuce (about 1/2 cup per pita), 3–4 tomato slices, a few thin rings of red onion, and about 1/4 cup shredded cheddar cheese.

Serve immediately while the chicken is hot and the pita is warm. Optionally serve with extra mayo or hot sauce on the side.