Pretzel-Coated Chicken Tenders

Debbie Martell October 28, 2009

Ingredients

• 3 lbs chicken tenders
• 2 cups buttermilk
• 2 tbsp basil
• 2 tbsp oregano
• 2 tbsp garlic
• 3/4 tsp salt
• 2 tsp pepper
• 2 tbsp paprika
• 3/4 tsp red pepper flakes
• 1 1/2 cups smoked almonds
• 12 sourdough hard pretzels
• 1/3 cup honey
• 2 tbsp samba sauce
• 1 cup Dijon mustard

Preparation

1. Preheat oven to 425 degrees.
2. Combine 2 tablespoons of basil, 2 tablespoons of oregano, 2 tablespoons of garlic, 3/4 tablespoon of salt, 2 tablespoons of pepper, and 3/4 tablespoon of red pepper flakes in a small bowl. Place 1/2 of the spice mix in a plastic bag for later use.
3. In a resealable bag, combine 2 cups of buttermilk with 1/2 of the spice mix.
4. Add chicken to the bag and massage until chicken is completely coated.
5. Refrigerate bag of chicken (do this in the morning or the night before for the best results).
6. Place 1 1/2 cups of smoked almonds in a plastic bag and roll with a rolling pin to break them into pieces (1/2 crumb/1/2 chopped).
7. Remove almonds and place in shallow bowl. 
8. Put 12 sourdough hard pretzels in same bag and mash or roll until they are same consistency.  Add to almonds mix.
9. Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing crumbs into tenders. 
10. Bake for 10 to 15 minutes.
11. Serve with spicy honey Dijon dipping sauce. Make the sauce by combining 1/3 cup of honey, 2 tablespoons of samba sauce, and 1 cup of Dijon mustard.

Tags: Food, Dinner, Cooking, Recipes, Lunch

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