Roasted Poblano-Chipotle Fried Chicken Tenders

Roasted Poblano-Chipotle Fried Chicken Tenders

Serves 4
Spicy Buttermilk Marinade
1 cup buttermilk
1 tsp Ground Cumin
2 tsp Chipotle Chile Pepper

Poblano-Lime Aïoli
1 cup mayonnaise
1 tsp Minced Garlic
1/4 cup poblano peppers, roasted, peeled, seeded, chopped
1 tbsp lime juice
1/4 tsp Herbed Salt
1/4 tsp Coarse Ground Black Pepper

Garlic Pepper Cornmeal Mixture
3/4 cup cups yellow cornmeal
1/2 cup white flour
2 tsp Garlic Pepper

Roasted Poblano-Chipotle Fried Chicken Tenders
24 each chicken tenderloins (or breast strips), 1½-oz.

Santa Fe Ranch Dipping Sauce
1 cup ranch dressing
1 tsp Santa Fe Style Seasoning

To prepare Spicy Buttermilk Marinade
Combine buttermilk, cumin, and chile pepper, mix well, and refrigerate until ready to use.

To prepare Poblano-Lime Aïoli
Combine mayonnaise, garlic, peppers, lime juice, herbed salt, and black pepper, mix well, and refrigerate for 30 minutes to allow flavors to blend.

To prepare Garlic Pepper Cornmeal Mixture
Combine cornmeal, flour, and garlic pepper, and mix well.

To prepare Roasted Poblano-Chipotle Fried Chicken Tenders
Combine Spicy Buttermilk Marinade with chicken tenders. Marinate for at least 2 hours, or up to 12 hours. Brush chicken tenders with Poblano-Lime Aïoli and toss in Garlic Pepper Cornmeal Mixture until evenly coated. Deep-fry chicken at 350°F for 3 to 5 minutes or until internal temperature reaches 165°F.

To prepare Santa Fe Ranch Dipping Sauce
Combine ranch dressing and seasoning. Refrigerate for at least 30 minutes before serving to allow flavors to blend. Portion ¼ cup per serving.

Serving Suggestion:
Mix in a little Ground Chipotle Chile Pepper with Fine Grind Mediterranean Sea Salt and shake over hot, hearty ranch-cut fries for this dish.