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Entree
4 servings
24 hours 10 minutes
8 minutes
Chef Tom Fraker
1 1/2 lbs. chicken tenders - rinsed; patted dry
2 jars Melissa’s Orange Habanero Salsa
Vegetable oil for frying
2 eggs
1 tablespoon vinegar
1 cup whole milk
2 cups all-purpose flour
3/4 cup panko breadcrumbs
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 teaspoon cayenne pepper
2 tablespoons baking powder
Place the chicken in a resealable bag, add 1 jar of the salsa and refrigerate for 24 hours. Every so often, agitate the chicken.
Set the fryer to 350ºF.
Remove the chicken from the marinade and pat dry.
Place the eggs in a dish and lightly beat.
In a measuring cup, add the vinegar and stir in the milk. Set aside for 5 minutes. This will be your buttermilk. After the 5 minutes, mix into the eggs.
Meanwhile, in another dish combine the flour and the next 5 ingredients.
Coat the chicken in the wet mixture and then cover with the dry mixture. Place on a dish and repeat for the remaining chicken.
Fry, in batches, if need be, until golden brown and cooked through, about 8 minutes.
Drain the chicken on paper towels. Toss it with the other jar of salsa and serve.
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