KICKIN' CHIPOTLE FRIED CHICKEN TENDERS WITH COOL CUCUMBER SLAW

Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw image

Provided by Food Network

Time 5h28m

Yield 8 servings

Number Of Ingredients 20

One 7-ounce can chipotle peppers (including adobo sauce)
1 quart buttermilk
2 pounds chicken tenders
1 cup masa
2 cups panko bread crumbs
2 teaspoons kosher salt
1/2 teaspoon white pepper
Canola oil, for frying
Cool Cucumber Slaw, recipe follows
Cilantro sprigs
Cucumber wedges
2 Armenian or English cucumbers, coarsely shredded
1 teaspoon kosher salt
2 cups Greek yogurt
3 tablespoons lime juice
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1 small carrot, finely shredded
1 scallion, thinly sliced
1/2 teaspoon white sugar

Steps:

Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed.
Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight.
Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying.
Heat 4 inches of oil to 375 degrees F in a large cast iron skillet.
Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F.
Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges.
Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight.