1 pound chicken tender
1 cucumber peeled, seeded, and coarsely shredded
1/4 cup cornmeal
1/2 cup yogurt
2 tablespoons Old Bay seasoning
1/4 cup sour cream
1 1/2 teaspoons dry mustard
1/4 cup fresh chives
1/2 teaspoon mace
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons tablespoons corn oil
pinch cayenne pepper
To make sauce, squeeze shredded cucumber to remove liquid, leaving about 2/3 cup cucumber. Stir cucumber, yogurt, sour cream, chives, salt, pepper, and cayenne together. Taste, adjust seasonings and refrigerate.
Remove tendons from chicken tenders. Mix cornmeal, Old Bay, dry mustard, mace, and cayenne. Coat both sides of chicken with cornmeal mix. In a heavy 10-inch skillet, heat 1 1/2 tablespoons oil on medium-high heat and sauté the chicken for 3 minutes, shaking pan occasionally to keep chicken from sticking. Add 1/2 tablespoon oil, turn chicken and sauté 2-3 minutes more until cooked. Set chicken on paper towels and keep warm. Sauté remaining chicken, adding 1 tablespoon oil if necessary. Serve with crunchy cucumber sauce or lemon wedges.