Chef Zee's Pechurina de Pollo
Stephanie Correa
Ingredients: Chicken
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2 lbs Free-Range Chicken Tenders
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1 cup Buttermilk
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1 ½ tbsp Onion Powder
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1 ½ tbsp Garlic Powder
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½ tbsp Dominican Orégano
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½ tsp Cumin
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2 cups Kikkoman Panko Breadcrumbs
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½ tbsp Kosher Salt
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Black Pepper to Taste
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Colavita Oil for Frying
Ingredients: Sweet Chili Lime Sauce
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1 Fresh Lime
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1 tsp Red Pepper Flakes
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1 tbsp Golden Blossom Honey
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1 tsp Colavita Olive Oil
Directions:
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In a medium mixing bowl, combine honey, olive oil, pepper flakes, and fresh lime. Mix together until well combined. Warm in a small saucepan for 3 minutes until the sauce begins to bubble. Transfer sauce into a bowl and let cool and settle. Set aside
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In a large mixing bowl, generously season chicken with onion powder, garlic powder, orégano, cumin, salt and pepper. Mix until well combined and then add buttermilk. Continue to mix until all of the chicken tenders are coated in seasoning blend and buttermilk. Let sit for 20 minutes
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Place breadcrumbs into a shallow dish and dip each chicken tender separately until they’re all coated in the panko breadcrumbs. Set aside. Make sure not to stack breaded chicken on top of each other.
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Heat up oil in a large cast iron dutch oven for best results over medium-high heat. Once oil reaches 350°F, carefully place chicken into oil. Oil should cover chicken completely when frying. Fry 3-4 pieces at a time depending on the size of your ducth oven. It’s important not to overcrowd the pot so that oil doesn’t get too cold while frying.
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Fry chicken for 7-10 minutes until chicken is golden brown and crispy. For crispier chicken, fry for a few more minutes. Chicken is done when it reaches an internal temperature of 165°F. Once the chicken is done, remove excess oil by placing chicken on a paper towel. Note that cook times will vary depending on the thickness of the chicken tenders.
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In the end, drizzle or dip crispy chicken tender with Sweet Chili Lime Sauce. Feel free to also enjoy with fresh limes.