Tex-Mex Buttermilk Chicken Tenders And Corn On Cob Recipe

Recipe By Slurrp

Tex-Mex Buttermilk Chicken Tenders and Corn on the Cob is a delicious and flavorful dish that combines the classic flavors of Tex-Mex cuisine with tender chicken tenders and sweet corn on the cob. The chicken tenders are marinated in a tangy buttermilk mixture and coated in a crispy breadcrumb and spice mixture. The corn on the cob is grilled to perfection and topped with a spicy lime butter. This dish is perfect for a summer barbecue or a weeknight dinner.

4.8
29 Rating -
Rate
Non Vegdiet
Tex-Mex Buttermilk Chicken Tenders And Corn On Cob
plan
Bookmark

ingredients serve

Ingredients for Tex-Mex Buttermilk Chicken Tenders And Corn On Cob Recipe

  • 1/4 pound Chicken Tenders': [' Chicken Tenders
  • 1/4 cup Buttermilk
  • 1/4 tablespoon Hot Sauce
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 cup Breadcrumbs
  • 1/4 teaspoon Chili Powder
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 tablespoon Oil
  • 1 Corn On The Cob': [' Ears Of Corn, Husked
  • 1/2 tablespoon Melted Butter
  • 1/4 tablespoon Lime Juice
  • 0.13 teaspoon Chili Powder
  • 0.06 teaspoon Salt

Directions: Tex-mex Buttermilk Chicken Tenders And Corn On Cob Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Add chicken tenders and marinate for at least 1 hour.
  • STEP 2.In a separate bowl, mix together breadcrumbs, chili powder, cumin, garlic powder, salt, and pepper. Remove chicken tenders from the marinade and coat them in the breadcrumb mixture.
  • STEP 3.Heat oil in a large skillet over medium heat. Cook the chicken tenders in batches until golden brown and cooked through, about 4-5 minutes per side.
  • STEP 4.Meanwhile, preheat grill to medium-high heat. Place corn on the cob on the grill and cook for about 10-12 minutes, turning occasionally, until kernels are tender and slightly charred.
  • STEP 5.In a small bowl, combine melted butter, lime juice, chili powder, and salt. Brush the butter mixture onto the grilled corn on the cob.
  • STEP 6.Serve the Tex-Mex buttermilk chicken tenders with the grilled corn on the cob. Enjoy!

Cooking Tips

  • For extra crispy chicken tenders, you can double coat them by dipping them in the buttermilk mixture and breadcrumb mixture twice.
  • If you don't have a grill, you can also cook the corn on the cob in boiling water for about 5-7 minutes.
  • Feel free to adjust the spice level by adding more or less chili powder and hot sauce to the marinade and butter mixture.

Storage and Serving

  • Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the chicken tenders, place them on a baking sheet and bake in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
  • Serve the chicken tenders and corn on the cob with your favorite dipping sauces, such as ranch dressing or barbecue sauce.
Nutrition
value
3220
calories per serving
295 g Fat86 g Protein66 g Carbs2 g FiberOther

Current Totals

  • Fat
    295g
  • Protein
    86g
  • Carbs
    66g
  • Fiber
    2g

MacroNutrients

  • Carbs
    66g
  • Protein
    86g
  • Fiber
    2g

Fats

  • Fat
    295g

Vitamins & Minerals

  • Calcium
    1563mg
  • Iron
    4mg
  • Vitamin A
    172mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    2mg
  • Vitamin B3
    14mg
  • Vitamin B6
    1mg
  • Vitamin B9
    89mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    15mg
  • Vitamin E
    43mg
  • Copper
    < 1mcg
  • Magnesium
    203mg
  • Manganese
    < 1mg
  • Phosphorus
    1632mg
  • Selenium
    69mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp