Tex-Mex Buttermilk Chicken Tenders And Corn On The Cob

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1999
FAT
482%
CHOL
89%
SOD
25%

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Ingredients for 4 servings

4 cups vegetable oil, for frying

2 tablespoons chili powder

1 tablespoon sweet smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon poultry seasoning

Juice of 2 limes and 2 teaspoons grated peel, plus wedges for serving

2 cups buttermilk

2 1/2 cups flour

2 pounds chicken tenders

Salt and pepper

4 ears corn

Hot pepper sauce, for passing at the table

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