Corn tortilla crusted chicken tenders

By Kitchenslave

Ingredients

• 10 corn tortillas, roughly torn
• salt/pepper
• 1/4 c GF flour
• 1 c buttermilk
• 12 chicken tenders (1.5#)
• 2 c vegetable oil
• 3 Tb grainy mustard
• 3 Tb honey

Details

Servings 4

Preparation

Step 1

1) in a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour,shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere. transfer to large platter or baking sheet.
2) In a large skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden,a bout 12 minutes, flipping once. Transfer to paper towels or a wire rack set over a rimmed baking sheet to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.