Creado con IA
Buttermilk Fried Chicken Tenders with Tangy Coleslaw and Sriracha Mayo
45 min 489 kcal por ración Media
Ingredientes
4 Raciones
- chicken tenders600 g
- low-fat buttermilk120 ml
- all-purpose flour80 g
- cornstarch2 tbsp
- vegetable oil2 tbsp
- red and green cabbage mix250 g
- carrots60 g
- light mayonnaise50 g
- sriracha sauce1 tbsp
- lemon juice1 tbsp
- salt1 tsp
- black pepper1 tsp
Preparación
- 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
In a shallow dish, mix together the all-purpose flour, cornstarch, 1/2 tsp salt, and 1/2 tsp black pepper.
- 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
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
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
For the sriracha mayo, mix the remaining 25g light mayonnaise with the sriracha sauce in a small bowl until smooth.
- 7
Serve the crispy buttermilk fried chicken tenders with a side of tangy coleslaw and a drizzle or dip of sriracha mayo. Enjoy!
