Hot & Spicy Chicken Tenders

Deliciously spicy and crispy chicken tenders served on a bed of fresh lettuce and topped with quick-pickled vegetables and a creamy tahini-blue cheese dressing.

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 stalks celery
• 2 Persian cucumbers
• 2 medium carrots
• 0.67 cup rice vinegar unseasoned
• 1 tablespoon sugar
• 1.5 teaspoons Kosher salt
• 0.5 cup sour cream
• 0.25 cup tahini
• 2 tablespoons rice vinegar remaining
• 1 clove garlic grated
• 0.5 cup blue cheese crumbled
• 0 Kosher salt to taste
• 0 black pepper freshly ground, to taste
• 2 large chicken breasts boneless, skinless
• 0 Kosher salt to taste
• 4 heads Little Gem lettuce or 3 romaine hearts
• 0.75 cup all-purpose flour
• 2 large eggs
• 0.25 cup Frank's RedHot sauce
• 1.5 cups panko bread crumbs
• 0.67 cup sesame seeds
• 0 vegetable oil for frying
• 0 Kosher salt to taste
• 0.67 cup tahini dressing
• 0 handful pickled vegetables
• 0 Kosher salt to taste
• 0 black pepper to taste
• 0.5 cup Frank's RedHot sauce remaining
• 0 sesame seeds extra for garnish

Instructions

1. Thinly slice 2 celery stalks, 2 Persian cucumbers, and 2 medium carrots on the bias. In a medium bowl, combine the sliced veg with 2/3 cup rice vinegar, 1 tablespoon sugar, and 1.5 teaspoons salt. Stir the veg and brine together and keep chilled until serving.
2. In a medium bowl, whisk together 1/2 cup sour cream, 1/4 cup tahini, and the remaining 2 tablespoons rice vinegar. Whisk in about 1/2 cup of cold water until the dressing is pourable and creamy. Grate 1 garlic clove into the dressing and stir in 1/2 cup crumbled blue cheese. Season with salt and lots of freshly ground black pepper.
3. Cut 2 large boneless, skinless chicken breasts in half horizontally to create 4 thin cutlets total. Season all over with salt.
4. Cut 4 heads Little Gem lettuce crosswise into 2-inch pieces. Wash and thoroughly dry the lettuce. Transfer to a large bowl.
5. In one medium bowl, place 3/4 cup all-purpose flour. In a second medium bowl, whisk together 2 large eggs and 1/4 cup Frank's RedHot sauce. In a third medium bowl, combine 1.5 cups panko bread crumbs and 2/3 cup sesame seeds. Grab a large plate as your landing pad.
6. Using tongs, dip each cutlet first into the flour, then into the egg mixture, allowing any excess to drip off. Transfer to the panko mixture and use your hand to cover the cutlet in the crumbs. Firmly press and pack crumbs on to encourage as many as possible to adhere. Transfer to your chicken landing pad and repeat with remaining cutlets.
7. In a large skillet, heat about 3/4 inch of vegetable oil until it reaches 375°F. Line a large plate with paper towels. Add 2 chicken cutlets and cook until deeply golden brown on both sides, about 3 minutes per side. Transfer to the paper-towel-lined plate and season all over with salt. Repeat, adding more oil to the skillet as necessary.
8. Drizzle about 2/3 cup of the tahini dressing over the lettuce, toss well to coat, and season with salt and pepper. Divide among serving bowls and top each with a handful of the pickled vegetables.
9. Place the remaining 1/2 cup Frank's RedHot sauce on a small rimmed plate. Dip each cutlet into the hot sauce to coat both sides and transfer to a cutting board. Slice crosswise into 1/2-inch-wide pieces and arrange one cutlet on top of each salad. Sprinkle with extra sesame seeds. Serve the remaining dressing alongside for cutlet dunking.