James Tanner served up tasty Buttermilk Chicken Tenders with Street Corn and Peruvian Green Sauce on James Martin’s Saturday Morning.

The ingredients for the marinade are: 900g chicken breast fillets, 225g buttermilk, 1½ tsp salt, ¼ tsp cayenne pepper, ¼ tsp garlic powder and ¼ tsp smoked paprika.

For the crust: 180g self raising flour, 1 heaped teaspoon salt, ¾ tsp black pepper, ¾ tsp garlic powder, ¾ tsp smoked paprika, Street Corn, 2 Corn cobs, cut into halves, 180ml sweet chili sauce and 180g parmesan/ aged Cotija cheese, finely grated on a microplane.

Peruvian Green Sauce: 4 Jalapenos, 1 tbsp Amarillo paste, 1 bunch coriander, 2 tbsp grated parmesan/aged Cotija cheese, 1 clove garlic, 2 tsp white wine vinegar, 1-1/2 lime juice and zest, 1 tbsp veg oil, 200g Mayonnaise and Pinch sea salt.

See recipes by James in his book titled: Old Favourites, New Twists: 100 Classic Recipes with a Difference available from Amazon now.