Tortilla Encrusted Hen Tenders coated with seasoned crushed tortilla chips and served with salsa. A simple, household weeknight dish!
Tortilla Encrusted Hen Tenders
I really like this enjoyable tex-mex twist on rooster tenders! It’s good with a Mexican corn salad or a black bean salad. Hen tenderloins are straightforward to prepare dinner for weeknight dinners as a result of there’s not a lot prep. They’re already reduce to the proper measurement so all you must do is bread them and bake or air fryer. In order for you extra concepts for rooster tenders, attempt my Air Fryer Hen Tenders, or these Pickle Brined Hen Tenders.
This recipe received two thumbs up from my household. They’re straightforward to make, and take lower than half-hour – good for weeknight cooking! I crushed the tortillas in a ziplock bag and left it a bit course for texture. The squeeze of lime on high and salsa for dipping, provides a enjoyable Mexican-American twist to rooster tenders.
How do you get the breading to stay to the rooster tenders?
How To Hold Breading From Falling Off Hen
- Pat the rooster dry.
- Dredge in flour.
- Dip in crushed eggs.
- Coat within the crumbs, urgent the crumbs with the again of a fork.
- Fastidiously switch to a baking sheet.
Extra family-friendly rooster recipes:
Yield: 4 servings
Serving Dimension: 2 tenders, 2 tbsp salsa
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Preheat oven to 400F.
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Season rooster tenders with 3/4 teaspoon salt. Place flour on a shallow plate and egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on one other shallow plate.
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Dredge every tender flippantly in flour, then egg (shaking off extra), then chip combination. Frivolously spray sheet pan with olive oil, place tenders on pan and spray the high with olive oil. Bake about 8 to 10 minutes on all sides or till cooked by.
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To serve: Place 2 tenders on every plate, garnish with cilantro. Serve with 1 lime wedge and salsa for dipping.
Final Step:
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*Examine labels for gluten-free.
Serving: 2 tenders, 2 tbsp salsa, Energy: 331 kcal, Carbohydrates: 22 g, Protein: 34 g, Fats: 11 g, Saturated Fats: 2 g, Ldl cholesterol: 137 mg, Sodium: 695 mg, Fiber: 1.5 g, Sugar: 2 g
