SPICY CAJUN CHICKEN TENDERS WITH SWEET PEACH BARBECUE SAUCE

By PineyCook

Ingredients

• Chicken
• 8 chicken tenderloins (about 1.25 pounds)
• 1 egg, beaten
• 2 T milk
• 1/3 cup flour
• 1/2 cup cornmeal
• 1/2 cup panko breadcrumbs
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon cayenne pepper (optional)
• Barbecue Peach Salsa
• 1/2 cup ketchup
• 2 tablespoons molasses
• 2-3 tablespoons brown sugar (to taste)
• 2 tablespoons white distilled vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 peaches, peeled and roughly chopped*

Details

Adapted from carlsbadcravings.com

Preparation

Step 1

Combine barbecue sauce ingredients in a small saucepan and stir to combine. Bring to a boil and then reduce heat and simmer for 15 minutes or until peaches are tender. When peaches are tender, add barbecue sauce to a blender and pulse to desired consistency (do not cover blender completely or it will explode!). Add barbecue sauce to a bowl and taste and adjust as desired for more spice, more sugar, etc.

While barbecue sauce is simmering, prepare chicken. Mix cornmeal, panko breadcrumbs and seasoning in a bowl. In a second bowl, whisk together egg and milk. Add chicken to a freezer bag (or bowl) and toss with 1/3 cup flour until well coated. Remove chicken and tap off any excess flour. Dip chicken in egg/milk bowl and let excess drip off. Place chicken in a new freezer bag and pour cornmeal/panko/seasoning into the bag and toss until well coated, pressing breading into the chicken (through the bag), OR place chicken into a bowl and toss until well coated, pressing breading into the chicken with fingers.

Heat enough oil in a large nonstick skillet to cover the bottom of your pan over medium high heat. Once hot, gently add chicken breasts and cook for approximately 2-3 minutes or until browned on one side. Gently turn chicken over with tongs, reduce heat to medium-low, cover and continue cooking until chicken is crispy and cooked through, approximately 5-7 minutes (depending on thickness of your chicken). Cook in batches if necessary.

Dip chicken in peach salsa (with your fingers!) and enjoy!

NOTES
*To easily peel peaches, cut an "X" in the bottom of each peach down to the core; then blanch them in a medium saucepan of boiling water for 10 seconds; transfer them with a slotted spoon to a bowl of ice water. Remove peaches when cool and peel, beginning with where you made your "X".