Protein Puff Crunch Chicken Tenders with Hot Honey Yogurt Dip

Prep time: 20 minutes

Cook time: 15 minutes

In a medium bowl, combine yogurt, hot sauce, and honey, if using. Add more honey and/or hot sauce to taste and set aside.

In a food processor, combine protein puffs, cornstarch, garlic powder, onion powder, paprika, salt, and pepper and process until protein puffs are the texture of panko or coarse breadcrumbs. Transfer to a shallow bowl. Place buttermilk in a second shallow bowl and flour in a third.

Dredge one chicken tender in flour, coating it on both sides. Dip in buttermilk, coating on both sides. Dredge in protein puffs mixture, coating on both sides, and set aside. Repeat with remaining tenders.

In a large skillet over medium heat, add oil to 1/4-inch deep. Heat to 325 to 350°F. (Test the heat with the end of a wooden spoon or chopstick—if the oil bubbles around the wood, it’s ready.)

Add 4 or 5 tenders and cook until golden brown, 1 to 2 minutes per side. Transfer to plates or a platter and loosely cover to keep warm. Repeat with remaining tenders, adding more oil as needed.

Serve with yogurt mixture and carrot and celery sticks.

Serves 3 to 4

Recipe and image by Jill Silverman Hough for the CMAB