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Tortilla Encrusted Rooster Tenders coated with seasoned crushed tortilla chips and served with salsa. A simple, household weeknight dish!
Tortilla Encrusted Rooster Tenders
I like this enjoyable tex-mex twist on hen tenders! It’s good with a Mexican corn salad or a black bean salad. Rooster tenderloins are simple to prepare dinner for weeknight dinners as a result of there’s not a lot prep. They’re already lower to the proper dimension so all it’s important to do is bread them and bake or air fryer. In order for you extra concepts for hen tenders, strive my Air Fryer Rooster Tenders, or these Pickle Brined Rooster Tenders.
This recipe obtained two thumbs up from my household. They’re simple to make, and take lower than half-hour – good for weeknight cooking! I crushed the tortillas in a ziplock bag and left it a little bit course for texture. The squeeze of lime on high and salsa for dipping, provides a enjoyable Mexican-American twist to hen tenders.
How do you get the breading to stay to the hen tenders?
How To Preserve Breading From Falling Off Rooster
- Pat the hen dry.
- Dredge in flour.
- Dip in overwhelmed eggs.
- Coat within the crumbs, urgent the crumbs with the again of a fork.
- Rigorously switch to a baking sheet.
Extra family-friendly hen recipes:
Yield: 4 servings
Serving Measurement: 2 tenders, 2 tbsp salsa
- Preheat oven to 400F.
- Season hen 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.
- Dredge every tender frivolously in flour, then egg (shaking off extra), then chip combination. Calmly 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 way of.
- 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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*Test 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
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