Buttermilk Fried Chicken Tenders with Tangy Coleslaw and Sriracha Mayo

Instructions

1. 1

   In a large bowl, combine the chicken tenders with the low-fat buttermilk, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.

2. 2

   In a shallow dish, mix together the all-purpose flour, cornstarch, 1/2 tsp salt, and 1/2 tsp black pepper.

3. 3

   Remove the chicken tenders from the marinade, allowing excess buttermilk to drip off. Dredge each tender in the flour mixture, pressing lightly to coat well. Set aside on a plate.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken tenders in batches and fry for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

5. 5

   For the coleslaw, combine the red and green cabbage mix and grated carrots in a large bowl. In a small bowl, whisk together 25g light mayonnaise, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the vegetables and toss to coat evenly. Chill until ready to serve.

6. 6

   For the sriracha mayo, mix the remaining 25g light mayonnaise with the sriracha sauce in a small bowl until smooth.

7. 7

   Serve the crispy buttermilk fried chicken tenders with a side of tangy coleslaw and a drizzle or dip of sriracha mayo. Enjoy!