These chicken tenders were mighty tasty. Actually, I do have a confession to make. These were supposed to be chicken burgers, but I got over zealous with the rolling pin, and soon ended up with chicken tenders. Wondering if I had a tad bit of inner frustration that day that needed to come out? Mercy!
Despite that, these were a mighty tasty morsel, especially served along side this Tomato Chiptole Chili Fried Rice, recipe pending. This whole meal would have been lovely with some Guacamole - which dang it! I did not have. But yummy none the less.
3 chicken breasts pounded, and sliced into tenders (even easier, use ready made chicken tenders..duh!)
1 cup of Gluten Free Bread Crumbs
2 Tblsp. Chili Powder
1/4 tsp. Chipotle Chili Pepper (this stuff is Hot, but add more if you like extra heat)
1 Tblsp. Garlic Powder
1 Tblsp. Paprikia
2 big tsp. ground Cumin
Grape Seed Oil
To a plate, add the bread crumbs and the seasonings, mixing well with a fork.
Add the chicken tenders, a few at a time, pressing down on all sides to coat well.
Heat up a heavy cast iron pan on medium high heat with 3-4 Tblsps. Grape Seed oil. I fried these chicken tenders in batches, they only took 2-3 minutes per side.
These Chipotle Chili Pepper Chicken tenders would also be great in a corn tortillas with all the fixins!