Sumac Chicken Tenders with Spicy Ranch
Servings 2
Ingredients
Spicy ranch
- ¼ cup buttermilk
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons hot sauce
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
Sumac chicken tenders
- 1 pound chicken tenders
- 1 teaspoon sumac
- salt and pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup whole unsalted raw cashews
- 1 cup whole unsalted raw almonds
- ½ cup panko
- 2 tablespoons oil
Instructions
- Make the spicy ranch. Whisk together buttermilk with sour cream, mayonnaise, hot sauce, dill, parsley, garlic powder, salt, black pepper, and onion powder. Set aside.
- Combine almonds and cashews in a food processor and pulse until nuts become small crumbs. Add panko and pulse until well combined. Place panko mixture in one bowl, flour in another bowl, and whisk 2 eggs in another bowl.
- Season chicken tenders with sumac, salt, and pepper. Dredge chicken in flour, shaking off the excess. Dip in the eggs and coat in the panko mixture.
- Heat oil in a large saute pan over medium heat. Add the chicken tenders and cook until golden brown, about 3-4 minutes. Flip the chicken over, reduce heat to medium-low, and cook until the chicken is done. Remove from heat and serve with spicy ranch.
Notes
The spicy ranch can be prepared up to 5 days in advance.