TORTILLA-CRUSTED CHICKEN TENDERS WITH SOUTHWESTERN DIPPING SAUCE

Sauce:

1/4 cup mayonnaise

1/4 cup low-fat buttermilk

2 tbsp chopped fresh cilantro

2 tsp red taco sauce

1 tsp freshly squeezed lime juice

1/4 tsp garlic powder

1/4 tsp kosher salt

1/8 tsp dried oregano

1/8 tsp cumin powder

Chicken Tenders:

4 taco-size corn tortillas

4 tbsp white whole-wheat flour

3/4 tsp ground cumin

1/2 tsp salt

2 large egg whites, lightly beaten

1 tbsp low-fat milk

1 1/2 lbs chicken tenders

1/4 cup canola or olive oil

Sauce: In a small bowl, whisk together all ingredients. Cover and refrigerate until serving time.

Tenders: Tear tortills into pieces and place in a food processor. Process until turned into fine crumbs. Transfer to a bowl and mix with the flour, cumin and salt.

In a second bowl, whisk together the egg whites and milk. Dip chicken tenders into this mixture and then into the crumb mixture to coat.

In a large skillet, heat the oil over medium-high heat and add tenders to the skillet. Cook until the chicken has a crispy golden exterior and is cooked through, approximately 3 minutes per side. Immediately serve with the sauce.

Yield: 4 servings

This recipe is adapted from a 2013 TOH magazine.

file photo for reference