Pollo Tenders Recipe
Served with fries and jalapeño ranch
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Ingredients
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Pollo Tenders
Fries
Jalapeño Ranch
Method
Pollo Tenders
- 1
Prepare the Chicken
Cut the chicken breasts into strips, about 1 inch wide. Place the chicken strips in a bowl and cover with buttermilk. Let it marinate for at least 30 minutes, or up to overnight for more flavor.
- 2
Prepare the Breading
In a large bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine.
- 3
Bread the Chicken
Remove the chicken from the buttermilk and allow the excess to drip off. Dredge each piece in the flour mixture, ensuring it is fully coated. Set aside on a plate.
- 4
Fry the Chicken
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the chicken tenders in batches, without overcrowding, for 4-6 minutes or until golden brown and cooked through. Drain on paper towels.
Fries
- 5
Prepare the Potatoes
Wash, peel, and cut the potatoes into thin strips or wedges, depending on your preference.
- 6
Fry the Potatoes
In a large pot or deep fryer, heat vegetable oil over medium-high heat. Once hot, add the potato strips in small batches, frying for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
Jalapeño Ranch
- 7
Prepare the Sauce
In a small bowl, combine the ranch dressing, chopped jalapeños, lime juice, garlic powder, and salt. Mix well until fully combined. Adjust seasoning to taste.
