Double Elote Crispy Chicken Tenders
Our first iteration of this recipe paired Trader Joe’s Everything But The Elote Seasoning with Trader Joe’s Spicy Cheese Crunchies. They were some tasty tenders, no doubt, but when one of our taste-testers suggested we use our Organic Elote Corn Chip Dippers instead, a [bright, golden, corn-colored] light bulb went off! After all, the only thing better than elote is… Double Elote! So here you have it, folks — juicy, baked organic chicken tenders with an irresistibly crunchy, outrageously ranch-y, double elote crust. ¡Disfruta!
Preheat oven to 400°F. Coat baking sheet with cooking spray. Set aside.
In a food processor, crush corn dippers and place in a shallow bowl. Set aside. In a second shallow bowl, add flour and elote seasoning and whisk together until evenly mixed. Set aside. In a third shallow bowl, whisk the eggs together. Set aside.
Remove chicken from packaging. One by one, dredge each tender in flour mixture making sure chicken is thoroughly covered. Then dredge in eggs, allowing excess egg to drain. Then dredge in crushed corn dippers, lightly pressing so that chips adhere.
Arrange chicken on baking sheet, making sure to leave some space between pieces.
Place on center rack in oven and bake for 10 minutes. Use tongs to flip chicken tenders and bake for 5-8 more minutes, until internal temperature of chicken reaches 165°F and exterior is a light golden brown.
Remove from oven and transfer tenders to a wire rack to cool slightly before serving.
Serve with a side of Sriracha Ranch topped with lime zest.