Recipe Details

Ingredients

• 1 ½ cups buttermilk, divided

• 1 ¼ teaspoons garlic powder, divided

• 1 ¼ teaspoons ground pepper, divided

• ¾ teaspoon salt, divided

• 1 pound chicken tenders, halved crosswise

• ⅓ cup mayonnaise

• 3 tablespoons chopped fresh chives and/or dill

• ¾ cup whole-wheat panko breadcrumbs

• ⅓ cup fine cornmeal

• ¼ cup peanut oil

• 2 heads butter lettuce

• 2 medium tomatoes, each cut into 8 wedges

• 1 ½ cups fresh corn kernels (from 2 large ears)

Description

1. Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.

2. Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 teaspoon each garlic powder, pepper and salt. Set aside.

3. Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)

4. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes more.

5. Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.