Crispy Hot Cheetos Chicken Tenders with Avocado Crema

As a grandparent, I keep snacks & goodies on hand for the grand kiddos that I typically don’t eat myself.  Hot Cheetos was one of those things that I was buying for our grandson Alex, who happens to be 21 now.  He still loves Hot Cheetos.  They definitely do satisfy a crunch & spice craving.

Chicken tenders are loved by most kids so I thought why not make a crispy Hot Cheetos coated chicken tenders.  Anyone that can handle a bit of heat is gonna love these.  The spicy, crispy coating, tender chicken and cooling avocado crema to dip them in is a perfect combo.

I use the air fryer function of my Ninja Foodi to maximize the crisp factor without frying.  You can also bake them in your oven.  There’s no need to deep fry at all.

THE MAIN EVENT...HOT CHEETOS

COOL AVOCADO CREMA TO THE RESCUE TO TEMPER DOWN THE SPICE

While Hot Cheetos are exactly that…hot.  You can tone this down for the littles that don’t yet appreciate spice (or any heat averse people for that matter), by using regular crunchy Cheetos.  Spice level is totally up to you and your family’s taste.

THIS AVOCADO CREMA IS GOOD ON NEARLY ANYTHING. FISH, CHICKEN, TACOS!!!

The tangy buttermilk marinade not only gives a nice flavor, but it also tenderizes the chicken so each bite is the absolute best it can be.

READY TO AIR FRY. THE COLOR....WOW!

This recipe makes 8 tenders, so double or triple at will.  3 ingredients for the chicken and 3 ingredients for the avocado “crema” make this as quick and easy as it is fun,  whimsical and absolutely delicious.

Some of my favorite affiliate products used in this recipe:

Crispy Hot Cheetos Chicken Tenders with Avocado Crema

8 chicken tenders
1 1/2 cup buttermilk
Hot Cheetos (about 5 oz or 4 cups) or regular Crunchy Cheetos if you prefer these to not be spicy)
spray oil (I use a spray ghee by Thrive market)
1 avocado
cilantro -I use a small handful, but use more or less according to the cilantro love/hate relationship amongst your diners
1/4 teaspoon salt (I like course sea salt)



Place chicken tenders into a shallow dish and cover with 1 cup buttermilk.  Let them marinate for about 30 minutes.

Place Hot Cheetos in a plastic bag and bash with a rolling pin or other heavy object until you have fine crumbs.

Shake off excess buttermilk from tenders and place into the plastic bag containing the Hot Cheetos. Shake well until they’re all evenly coated.  Place in a multi cooker, spray with a little spray oil and turn the multi cooker onto the tender crisp setting for 15-20 minutes.   I love to use my Ninja Foodi for this.  Alternatively you can saute in a bit of oil in a skillet,  cooking until one side is crisp, then flipping to finish other side.  These will also do nicely in a 400 degree oven after they’ve been sprayed with a bit of oil.  Depending on the size of your chicken tenders perhaps 20-25 minutes.


For the crema, scoop the flesh of the avocado into a small blender.  Relying here again on my Ninja Mini Blender.  Roughly chop the cilantro and add it to the blender along with about half of the remaining 1/2 c buttermilk and salt.  Blitz it up until smooth.  Depending on the thickness, you may need to add more of the buttermilk.  You should end up with a smooth and somewhat pourable but not runny sauce. 

Serve with the avocado crema or ranch dressing if your crew prefers that particular condiment.