Easy Corn Tortilla Chicken Tenders
1 pound chicken tenders or thin slices of chicken breast
3 handfuls Shagbark Seed and Mill Corn-Maize Tortilla Chips another brand of coarse tortilla chips will work
salt and pepper as desired
3 tsp smoked paprika
2 tsp white pepper
1 tbsp garlic powder
1/2 tbsp onion powder
4 tbsp avocado oil separated
Place chips and seasonings into a food processor or high speed blender to grind and combine into a coarse flour like texture. You can also break up the chips by hand but the texture will be harder to work with. Pour chip mixture onto a a plate or a pie pan. Something that gives a lot of surface area but won't let the mixture spill out.
Crack the eggs into a small bowl and whisk them with a fork.
Dip each chicken tender into the egg wash and then press it into the corn mixture. Coat the chicken with the mixture and set aside on a plate.
Once all chicken is coated evenly with the corn mixture, heat up your cast iron skillet on medium heat with about 2tbsp of your avocado oil. Wait until skillet is fully warmed.
Place about half of the chicken tenders on the skillet and let sizzle for about 7-8 minutes. Try not to lift them until then to allow the corn mixture to fully crisp up. Flip and continue on the other side. Both sides should be browned and crispy and fully cooked through the middle.
Once done, place on a new plate and let cool. Serve with Tessemae Creamy Ranch or make your own healthy alternative!