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Tortilla crusted chicken tenders


per serv: 585 cal

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  • 10 corn tortillas, torn
  • salt and pepper
  • 1/4 cup flour
  • 1 cup buttermilk
  • 12 chicken tenders (1.5 lbs)
  • 2 cups veg oil
  • 3 tbsp grainy mustard
  • 3 tbsp honey


Servings 4
Cooking time 35mins


Step 1

In a food processor, pulse tortillas until coarse meal forms. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess, then coat in buttermilk and tortilla crumbs. Press gently to coat completely. Transfer to a baking sheet.
In a large nonstick skillet, heat oil over medium. In batches, cook chicken until cooked and golden, 12 minutes, flipping once. Transfer to paper towels to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken with dip.


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