- 4
Ingredients
- Chicken
- 1 1/2 cups biscuit baking mix (not low fat)
- 1 cup buttermilk
- 1 egg beaten
- 12 chicken tenders, rinsed and patted dry
- 1/2 cup canola or vegetable oil, divided
- Salt and pepper to taste
- Creamy Mustard Dipping Sauce
- 1/3 cup mayonnaise
- 1 tbsp. honey
- 1 tbsp. mustard
- 1 tbsp. dark brown sugar
Preparation
Step 1
1. Preheat oven to 200. Place biscuit mix in a pie pan or shallow dish. Combine buttermilk and egg in another shallow pan. Mix until well blended.
2. Roll chicken pieces in biscuit mix, one at a time, coating evenly on all sides; return to baking sheet.
3. Heat 1/4 cup oil in large non stick skillet over medium-high heat until hot. Place 6 chicken pieces in skillet. Reduce heat to medium; sprinkle lightly with and pepper to taste. Cook 5 to 6 minutes each side or until golden. Transfer to ovenproof plate. Sprinkle with salt and pepper again, if desired. Place in oven to keep warm. Heat remaining oil over medium high heat and cook remaining chicken as directed above. Place in oven to keep warm until served.
4. For dipping sauce, combine all ingredients in a small bowl and serve with chicken.