SPICY CAJUN CORNMEAL CHICKEN TENDERS WITH SWEET PEACH BARBECUE SAUCE

SPICY CAJUN CORNMEAL CHICKEN TENDERS WITH SWEET PEACH BARBECUE SAUCE Chicken 8 chicken tenderloins (about 1.25 pounds) 1 egg, beaten 2 T milk 1/3 cup flour 1/2 cup cornmeal 1/2 cup panko breadcrumbs 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon oregano 1 teaspoon salt 1/2 teaspoon black pepper 1/4-1/2 teaspoon cayenne pepper (optional) Barbecue Peach Salsa 1/2 cup ketchup 2 tablespoons molasses 2-3 tablespoons brown sugar (to taste) 2 tablespoons white distilled vinegar 2 teaspoons Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon chili powder ½ teaspoon salt ¼ teaspoon pepper 2 peaches, peeled and roughly chopped* Combine barbecue sauce ingredients in a small saucepan and stir to combine. Bring to a boil and then reduce heat and simmer for 15 minutes or until peaches are tender. When peaches are tender, add barbecue sauce to a blender and pulse to desired consistency (do not cover blender completely or it will explode!). Add barbecue sauce to a bowl and taste and adjust as desired for more spice, more sugar, etc. While barbecue sauce is simmering, prepare chicken. Mix cornmeal, panko breadcrumbs and seasoning in a bowl. In a second bowl, whisk together egg and milk. Add chicken to a freezer bag (or bowl) and toss with 1/3 cup flour until well coated. Remove chicken and tap off any excess flour. Dip chicken in egg/milk bowl and let excess drip off. Place chicken in a new freezer bag and pour cornmeal/panko/seasoning into the bag and toss until well coated, pressing breading into the chicken (through the bag), OR place chicken into a bowl and toss until well coated, pressing breading into the chicken with fingers. Heat enough oil in a large nonstick skillet to cover the bottom of your pan over medium high heat. Once hot, gently add chicken breasts and cook for approximately 2-3 minutes or until browned on one side. Gently turn chicken over with tongs, reduce heat to medium-low, cover and continue cooking until chicken is crispy and cooked through, approximately 5-7 minutes (depending on thickness of your chicken). Cook in batches if necessary. Dip chicken in peach salsa (with your fingers!) and enjoy!