Tenders de poulet aux épices indiennes avec sauce ranch fraîche

Ingrédients

• For the Chicken Tenders:
• 1 lb Chicken tenderloins
• 1 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground turmeric
• 1/2 tsp Ground coriander
• 1/4 tsp Ground cayenne
• 1/4 tsp Ground cardamom
• 1 tsp Kosher salt
• 1 tsp Ground pepper
• 1 1/2 cups Plain panko breadcrumbs
• 2 large Eggs, whisked
• For the Cool Ranch Dipping Sauce:
• 1/2 cup Mayonnaise
• 1/2 cup Sour cream
• 1 tbsp Lemon juice (more if you want the sauce thinner)
• 1/2 tsp Dried parsley
• 1/2 tsp Dried chives
• 1/2 tsp Dried dill
• 1/2 tsp Onion powder
• 1 clove Garlic, minced
• Kosher salt and pepper to taste

Préparation

1. 1

   Preheat your oven to 425 degrees. Place a wire rack on a baking sheet and spray with non-stick cooking spray.

2. 2

   In a baking pie dish add the salt, pepper, garam masala, cumin, turmeric, coriander, cayenne, cardamom and panko. Stir to combine. In another baking pie dish add the eggs. Stir to combine. Take each chicken tender and coat it in the egg mixture.

3. 3

   Next, dredge it through the panko and then place the chicken tender on the rack. Repeat the process with renaming chicken. Spray each chicken tender with non-stick cooking spray. Bake the chicken for about 10 to 12 minutes. Flip the chicken halfway through and then spray the other side with non-stick cooking spray. Bake for another 10 to 12 minutes.

4. 4

   While the chicken is cooking make the cool ranch dipping sauce. Place the mayo, sour cream, lemon juice, parsley, chives, dill weed, garlic, onion powder, kosher salt and pepper. Set aside.

5. 5

   Remove the chicken from the oven. Serve the chicken tenders with fries and cool ranch dipping sauce! Enjoy!