By Chef Rachel Ponce
Tajín has a lot of delicious uses but Wrennyn’s favorite application is to add the seasoning to pineapple. We put our heads together on how to best combine these flavors — fruity and zesty spice — in a fun dish. These crispy chicken tenders will satisfy kids and adults. To create a creamier mouthfeel and more sweetness, we added plantain for a full body sauce. The result is savory perfection or, as Wrennyn explains, “Kids need to taste tajín; it’s not spicy, it’s zingy.”
To make dipping sauce: In large skillet on medium heat, melt butter and add onions. Add 1 teaspoon of salt. Cook for 8 to 10 minutes until golden brown. Add pineapple and plantain. Cook 5 minutes until caramelized. Add chicken stock and let incorporate for 5 minutes. Add to blender and introduce ketchup, blending until smooth. If mixture is too thick, add more stock. Set aside.
To make crispy chicken: Coat bottom of large skillet with olive oil and preheat to medium heat. Create dredging station, setting up 3 bowls — one each for flour, egg and panko. Add 1 or more tablespoons of tajín to panko.
Dredge chicken strips in flour, then egg, then panko. Carefully add chicken to hot olive oil and salt the strips. (Don’t overcrowd the skillet.) Cook 3 to 4 minutes per side, flip, salt and cook another 3 to 4 minutes per side. Remove strips and place on baking sheet topped with a rack to maintain crispiness. Serve chicken strips with more tajín and pineapple dipping sauce.
