Buffalo-Style PEPPADEW® Chipotle Crunch Chicken Tenders

Ingredients

• PEPPADEW® Spicy Chipotle Chili Crunch
• 3 skinless, boneless chicken breasts (cut into strips, about 3 per fillet)
• 10 oz cornflakes or dried breadcrumbs
• 1 tsp salt
• 2 tsp smoked paprika
• 9 oz all-purpose flour
• 2–3 eggs
• 3 tsp PEPPADEW® Chipotle Crunch
• Chipotle Crunch Mayo:
• 1 whole egg + 4 egg yolks
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• 1 cup neutral oil (grapeseed or olive)
• 3 tsp PEPPADEW® Chipotle Crunch
• Hot Honey Dip:
• 3 tsp PEPPADEW® Chipotle Crunch
• ½ cup honey
• Side Salad:
• 2 large carrots
• 1 medium cucumber
• Mixed salad greens

Crispy, spiced chicken strips with a smoky chipotle kick, paired with two homemade dips — creamy Chipotle Crunch mayo and hot honey chipotle sauce — plus a fresh salad. Perfect for dinner or game day!

Method

1. 1 Slice chicken into strips. Crush cornflakes into crumbs. Mix flour, salt, and smoked paprika in a bowl. Beat eggs with 3 tsp Chipotle Crunch.
2. 2 Coat chicken in flour, dip in egg mixture, then roll in cornflake crumbs.
3. 3 Cook chicken:
   Oven: Bake at 400°F for 10 min per side.
   Fry: Shallow fry at 350°F for 4–5 min per side.
   Air Fry: 7–8 min per side at 400°F until golden and internal temp reaches 165°F.
4. 4 Make Chipotle Crunch Mayo: whisk eggs and mustard, slowly add oil until thick. Add vinegar, finish with Chipotle Crunch.
5. 5 Make Hot Honey Dip: warm honey with Chipotle Crunch until runny.
6. 6 Assemble salad: peel carrots into ribbons, slice cucumber, toss with greens. Dress with Chipotle Crunch mayo.

Serve warm chicken strips with both dips and the fresh salad for a complete meal.