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Sea Salt and Vinegar Chicken Tenders
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5 from 1 vote

Sea Salt and Vinegar Chicken Tenders

Game days just got better with crispy, seasoned cornflake crusted chicken tenders finished with sea salt and vinegar, and served with a creamy cilantro dill dipping sauce.
Course Appetizer, Main Course
Cuisine American, English
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 600kcal
Author Kim Peterson

Ingredients

CHICKEN

  • 1 ½ cups buttermilk
  • 4 tablespoons malt vinegar* , divided
  • 2 teaspoons honey
  • 2 pounds chicken tenders
  • 2 ½ cups crushed cornflakes
  • ¼ cup yellow cornmeal
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Cooking spray
  • ½ teaspoon sea salt
  • Garnish: chopped green onions, cilantro, dill, lime wedges

CILANTRO DILL DIPPING SAUCE

  • ⅓ cup plain Greek yogurt
  • ⅓ cup crème fraiche
  • 1 large garlic clove , grated
  • 1 tablespoon fresh cilantro , chopped
  • 2 teaspoons fresh dill , chopped
  • 1 lime , zest and juice
  • Salt and pepper

Instructions

CHICKEN

  • Preheat oven to 450°F. In a large bowl or 13x9 baking dish, whisk buttermilk with 2 tablespoons of the vinegar and honey. Place chicken in the mixture and make sure all pieces are well coated. Let stand 10-15 minutes.
  • In another shallow baking dish, combine crushed cornflakes, cornmeal, garlic powder, paprika, and cayenne pepper. Dredge each piece of chicken cornflake mixture and place on a large, rimmed sheet pan lined with parchment paper.
  • Spray the top of breaded chicken tenders with cooking spray. Place sheet pan in oven and immediately lower the temperature to 425°F. Bake for 10 minutes.
  • Carefully turn chicken over and spray tops with cooking spray. Bake 10 minutes more until crisp and golden.
  • Sprinkle with sea salt and drizzle remaining 2 tablespoons of vinegar over chicken. Garnish with sliced green onions, cilantro, dill and lime wedges, if desired. Serve immediately with Cilantro Dill Dipping Sauce.

CILANTRO DILL DIPPING SAUCE

  • In a medium bowl, whisk together yogurt, crème fraiche, garlic, cilantro, dill, lime zest and juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Notes

*Apple cider vinegar can be substituted for malt vinegar.

Nutrition

Serving: 1 serving | Calories: 600kcal | Carbohydrates: 93g | Protein: 42g | Fat: 7g | Cholesterol: 103mg | Sodium: 1152mg | Potassium: 846mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1991IU | Vitamin C: 25mg | Calcium: 86mg