Chili-Crusted Chicken Tenders with Crispy Orange Chips
Spicy, creamy and tart. Two recipes in one!
For the oranges:
2 - 3 oranges
1/2 cup EACH brown sugar and regular sugar
For the chicken:
1 cup plain, dry bread crumbs
1 - 1/2 tablespoons chili powder
1/2 teaspoon granulated garlic
1 teaspoon salt
16 - 18 chicken tenderloins
1/2 cup dry, white wine
1/2 cup sour cream
1/4 cup chopped fresh cilantro leaves
Make Crispy Orange Chips: Preheat oven to 200 degrees F. Slice oranges as thinly as possible and arrange on parchment-lined baking sheet in a single layer. Sprinkle very lightly with salt. Combine sugars in a small bowl and sprinkle on oranges generously. Bake 7 - 8 hours (I've baked them 6 hours, turned the oven off and let them stay in there overnight). Allow to cool to harden.
Make Chicken: In a small bowl, combine bread crumbs, chili powder, garlic and salt. Heat 1/3 cup olive oil and two tablespoons butter in a large skillet. Dip chicken tenders in spice mixture and fry, browning on both sides. Pour on wine and spoon sour cream over the top, spreading evenly. Cover, reduce heat to simmer and cook ten minutes. To serve: Arrange chicken on serving platter, top with cilantro and break orange slices in to small pieces and sprinkle all over the top (use about 4 - 5 orange slices and reserve the rest for another time). Serves 4. Note on orange crisps: They're great as a snack all by themselves - or sprinkle on fish dishes or mandarin beef dishes - wonderful on top of cheesecake or a hot fudge sundae.