These seasoned chicken tenders are quick and easy to make, taste great, and are very versatile. Our family likes to wrap them in tortillas with rice and shredded cheese. You can shred them and use them as part of a filling for empanadas, or serve them on a salad. If you have time to brine them in salted water for a couple of hours, they will be even more tender and flavorful.
- 1 1/2 pounds chicken tenders
- 2 limes
- 1 package Goya seasoning with coriander and achiote
- 1 teaspoon cumin
- 1 cup flour
- 1/2 cup cornmeal
- 3-4 tablespoons vegetable oil
- Place chicken tenders in bowl and cover with water. Add juice of one lime and 2 tablespoons salt, and set aside for as long as possible (refrigerate if left out for more then 30 minutes). (Note: you can use this method to thaw frozen chicken tenders - just use warm to hot water).