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Ingredients
- 10 corn tortillas, torn
- salt and pepper
- 1/4 cup flour
- 1 cup buttermilk
- 12 chicken tenders (1.5 lbs)
- 2 cups veg oil
- 3 tbsp grainy mustard
- 3 tbsp honey
Details
Servings 4
Cooking time 35mins
Preparation
Step 1
In a food processor, pulse tortillas until coarse meal forms. 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, then coat in buttermilk and tortilla crumbs. Press gently to coat completely. Transfer to a baking sheet.
In a large nonstick skillet, heat oil over medium. In batches, cook chicken until cooked and golden, 12 minutes, flipping once. Transfer to paper towels to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken with dip.
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