Blue Corn and Pistachio Chicken Tenders

I don’t know if I’ve mentioned this before, but I’m a chicken tender wizard. I have literally perfected my recipe for creating amazing, crispy nuggets and tenders to a science. While I could eat plain nuggets and sauces for the rest of my days and die happy, I decided to fool around with some of the ingredients Target sent over as part of our giveaway (details here) and review.
Although we don’t have a television at home, I love turning on the TV at the gym or at my dorm to watch Chopped. It’s my equivalent of Sunday night football or watching a particularly rousing game of Wheel of Fortune. Once I see a contestant fumbling around with a Buddha’s hand or staring blankly at a langoustine, my triggers are set off and I’m screaming at the television- “Are you freaking nuts?! Use the cumin! How effing hard is it to make a hibiscus foam? Jesus!” So I thought it would be fun to see how many components from the Target selection I could use in my nuggets.
Granted, it wasn’t too difficult- let’s be honest, I wasn’t working with whole branzino or gummy bears, but I still had a ton of fun with it. Taking a leaf from the pages of Dude Foods, who also received a similar selection of products and made cheese ball chicken tenders with it, I also went for a funky approach and ground up the blue corn and flax seed tortilla chips along with some pistachio nuts as a crust. I marinated the chicken in a mixture of the salsa as well as some orange zest and harissa for a little zing.
The verdict? Freaking awesome. Served with some of the orange harissa salsa, they made a great and easy meal. Using nuts in chicken feels like an underrated technique that I’ll definitely try again. It’s a healthy and unique twist on traditional football food and gave the tenders a tremendous burst of protein. Thanks again to Archer Farms and Target for providing the goods, and don’t forget to enter our contest so you can make these, too!
Blue Corn and Pistachio Chicken Tenders
Ingredients (makes twelve tenders)
2 large chicken breasts, pounded to roughly 3/4 inches thick
Orange zest
1/2 teaspoon of Moroccan harissa
1/4 cup of orange juice
1/2 cup salsa
1/4 cup pistachios
1 cups blue corn chips
Oil or cooking spray
1. Preheat your oven to 425 degrees. Cut your chicken breasts up into twelve strips, roughly the same size. Toss with salsa, orange zest, orange juice, and harissa and marinate for fifteen minutes.
2. Grind your tortilla chips and pistachios (shelled, of course) in a food processor until finely ground. Pour into a bowl and coat chicken strips in the crumbs.
3. Bake in the oven for ten minutes on 425 degrees, and then turn up the oven and let them crisp at 475 degrees for five more minutes. Let cool briefly and eat with salsa or dip of your choice!
Superbowl Sunday has never been so…fab!

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