Buttermilk Chicken Tenders, Street Corn and Peruvian Green Sauce

A proper feast on one plate — buttermilk-brined chicken tenders fried until shatteringly crisp, charred Mexican-style street corn, and a bright, punchy Peruvian green sauce to bring it together. A little project, but every element earns its place.

Why this works

• A buttermilk brine seasons the chicken right through, and its gentle acidity keeps the meat tender and juicy under the crust.
• Charring the corn hard before dressing it builds the smoky-sweet flavour that makes street corn so addictive.
• A blender green sauce of coriander, chilli and lime cuts the richness of the fried chicken with fresh heat.

Ingredient notes and swaps

• Chicken mini fillets, or breast cut into strips — even sizes fry evenly.
• Buttermilk — or milk with a squeeze of lemon; a few hours’ brine is good, overnight better.
• Corn on the cob — charred on a griddle or under the grill; frozen works at a push.
• Fresh coriander and green chilli — the backbone of the green sauce; adjust the chilli to taste.
• Cotija or feta — a salty crumble over the corn; Parmesan is a fine stand-in.

Buttermilk Chicken Tenders, Street Corn and Peruvian Green Sauce

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Tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce, serves with street corn

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: British

Calories: 1830

Ingredients Method Nutrition Notes

Ingredients

  

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For the Marinade

• 2 Chicken breast, each sliced in to 4 or 5 fillets
• 225g Buttermilk
• 1½ Tsp Garlic Salt
• 1/2 Tsp Cayenne Pepper
• 1/2 Tsp  Smoked Paprika

For the crust

• 180g Self Raising fFour
• 1 heaped teaspoon Garlic Salt
• ¾ Tsp Black Pepper
• ¾ tsp smoked paprika

For the Street Corn

• 2 Corn cobs, cut into halves
• 180ml Sweet Chili Sauce
• 180g Parmesan, finely grated

For the Peruvian Green Sauce

• 4 Jalapenos
• 1 Tbsp Amarillo paste
• 1 bunch Coriander
• 2 Tbsp grated Parmesan
• 1 clove Garlic
• 2 Tsp White Wine Vinegar
• 2 Limes juice and zest
• 1 Tbsp Vegetable Oil
• 200g Mayonnaise
• Pinch Sea Salt

Method

 

For the Chicken

1. To marinate the chicken, take a bowl and combine all the marinade ingredients together using a whisk Then take the chicken tenderloins and combine with buttermilk mix
2. Make sure the chicken is evenly coated with the buttermilk and seasoning
3. Then cover and refrigerate for at least 4 hours or best overnight

To make the crust

1. In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika mix until blended.
2. Remove the chicken tenders from the marinade a few at a time and coat in the seasoned flour mix.
3. Make sure to press the crust firmly on the chicken
4. To fry the chicken
5. Preheat a deep fat fryer to 180 Degrees C
6. Line a baking tray with a paper towel ready to drain your cooked tenders
7. Carefully lay away from yourself several chicken tenders at a time into the hot oil without crowding the fryer
8. Cook for 5 minutes to create a crust it should be golden brown
9. Drain the cooked tenders onto the paper towel lined tray
10. Fry the tenders in batches adjusting the heat as necessary
11. Serve hot so flash the finished tray of drained tenders in a hot oven for a minute to keep warm

For the street corn

1. Boil the corn cobs in salted water for around 8 minutes
2. Drain and colour on a BBQ, Griddle or hot pan to blacken the outside of the cobs slightly
3. When the cobs are coloured andwhen ready to serve, put the sweet chilli sauce and the grated cheese separately onto small plates then simply roll the coloured corn cob pieces first in some sweet chilli sauce then roll in the grated cheese to create a coating

For the Peruvian Green Sauce

1. Trim the bottom of the base of coriander then slice the whole bunch into half
2. Cut the jalapenos in half and remove the stalk and seed
3. Blend all of the ingredients together to create a sauce.

Nutrition

Calories: 1830kcalCarbohydrates: 85gProtein: 101gFat: 123gSaturated Fat: 37gSodium: 2570mgFiber: 4gSugar: 61g

Notes

For extra crispy chicken, ensure the oil is at the correct temperature before frying and avoid overcrowding the pan.
Achieve perfect street corn by getting your griddle or BBQ extra hot for beautiful charring.
Taste and adjust the seasoning of the green sauce to your preference, adding more lime or spice if desired.

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Tips for success

• Brine the chicken ahead — even a couple of hours transforms the texture.
• Double-dip in seasoned flour for an extra craggy, crunchy coating.
• Fry at around 170 to 180C and do not crowd the pan, so the oil stays hot and the crust crisps.
• Dress the corn while still warm so it drinks up the sauce.

Make ahead, storage and reheating

• Make ahead — brine the chicken and blitz the green sauce a day ahead.
• Storage — best fresh; reheat leftovers in a hot oven to re-crisp.
• Green sauce — keeps three to four days in a sealed jar in the fridge.

What to serve it with

• Pile it all on one board with lime wedges and extra green sauce for dipping.
• A cold beer or a tart limeade is the natural match.

FAQ

Can I bake instead of fry? Yes — spray well with oil and bake hot, or use an air fryer, for a lighter but still crisp result.

What is aji verde? A Peruvian green sauce of coriander, chilli, garlic and lime, loosened with a little oil or mayonnaise.

Can I make it milder? Deseed the chilli in the sauce, or use less; the corn and chicken carry plenty of flavour.

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