Habanero Chicken Tenders

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You will need:
  • 1.5 pound chicken tenderloins, rinsed and pat dry
  • 1 habanero
  • 1/4 cup olive oil
  • 2 tablespoons distilled white vinegar
  • 2 cloves garlic
  • 1/2 teaspoon onion powder
  • 2 teaspoons kosher salt, divided
  • 1/2 – 3/4 cup panko bread crumbs
  • 1/2 – 3/4 cup plain bread crumbs
  • 1/2 cup all purpose flour
  • 1 egg
  • 1 – 2 tablespoons canola oil
  1. Place chicken tenders in a bowl.
  2. In a food processor combine habanero, olive oil, vinegar, garlic, onion powder and 1 teaspoon kosher salt. Pulse until emulsified, about 30 seconds. Pour marinade over the top. Cover and marinate for 2 hours.
  3. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Place a cookie sheet on top of the baking sheet. Spray with non-stick spray.
  4. Mix the remaining teaspoon of salt with panko and plain bread crumbs.
  5. Set up an assembly line with flour, egg and bread crumbs. Dip each chicken tender into the flour, then the egg, and then press into the bread crumbs until coated completely.
  6. Place breaded chicken tenders on prepared baking sheet. Drizzle with canola oil and bake for 15 minutes. Remove from oven, turn chicken tenders and cook for an additional 15 minutes. Turn on broiler and cook until chicken is golden brown, about 3 minutes. Serve hot.
If you are looking for a way to cool these down this dip is a great way to do it:
  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon paprika
  1. Place all ingredients in a bowl and mix well.

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