Cashew Panko Chicken Tenders & Polynesian Sauce

By traciesparks

Ingredients

• FOR THE POLYNESIAN SAUCE:
• 3/4 cups California French Dressing (Publix Brand)
• 5 Tablespoons Honey
• 2 teaspoons Apple Cider Vinegar
• FOR THE CHICKEN TENDERS:
• 1/2 cups Flour
• 2 teaspoons Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Black Pepper
• 1/4 teaspoons Cayenne
• 1 cup Buttermilk, Lowfat
• 1-1/4 cup Panko Bread Crumbs (Regular Or Whole Wheat)
• 1-1/4 cup Cashews, Finely Chopped In Food Processor
• 1-3/4 pound Chicken Tenders (about 14)

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

For the Polynesian sauce, whisk together French dressing, honey, and apple cider vinegar. Set aside until ready to use.

For the chicken tenders, preheat oven to 400ºF. Take a rimmed baking sheet and set a cookie cooling rack inside of it. Spray with non-stick spray. Set up an assembly line of 3 baking dishes. In the first dish, mix together flour, salt, garlic powder, pepper, and cayenne. In the second dish, pour the buttermilk. Finally, in the third dish, mix together the Panko and the cashew crumbs.

A few chicken tenders at a time, dredge into the flour and shake off excess. Next, dunk into the buttermilk, then roll them in the Panko cashew mixture. Place on the prepared baking sheet (on the cooling rack). Repeat with remaining chicken tenders. Place in the oven and bake for 15-25 minutes. I used the convection option on my oven which cut my cooking time down to about 15-16 minutes, but using the conventional oven may take an additional 5-8 minutes.