KFC Style Corn Chip Tendies
KFC Style Corn Chip Tendies
Crispy, golden chicken tenderloins where the Sonora Corn Chips are the secret herbs and spices.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total: Around 25 minutes
The Chicken
Ingredients:
500g chicken tenderloins
2 cups Sonora Foods Original Salted Corn Chips (crushed into fine crumbs)
1 cup plain flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional but recommended for personality)
1 tsp salt
½ tsp black pepper
2 eggs
½ cup milk
Neutral oil for frying (canola or sunflower)
The Sauce
Ingredients:
½ cup mayonnaise
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp smoked paprika
Pinch of salt
The Chicken
Instructions:
Crush the Corn Chips: Throw those Sonora Corn Chips into a food processor and blitz until they resemble rough breadcrumbs. Or, if you’re old-school, a zip-lock bag and a rolling pin will do the job just fine.
Mix the Seasonings: In one bowl, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In another, whisk eggs and milk.
The Dredge Ritual:
Coat each chicken tenderloin in the seasoned flour.
Dip into the egg mixture.
Roll lovingly in the crushed Sonora crumbs. Press them in like they owe you money.
Fry Time: Heat oil in a pan to a medium-high heat (around 170°C). Cook chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towel and make sure you leave some for the rest of the family.