Description
Great appetizer any time!
Ingredients
- ½ cups Buttermilk
- 1 teaspoon Black Pepper
- 8 whole Chicken Tenders
- 1 cup Panko
- FOR THE DIPPING SAUCE:
- ¼ cups Canned Whole Cranberry Sauce
- 3 Tablespoons Mustard
Preparation
Preheat oven to 425ºF.
In a mixing bowl, add buttermilk and black pepper; stir to mix. Add chicken tenders and marinate 12 minutes. On a plate, add panko. Coat each chicken tender well and place on a nonstick baking sheet pan in a single layer. Bake 18 minutes or until juices run clear and outside is crispy.
In a small saucepan, add whole cranberries and mustard on medium heat. Cook 4–6 minutes, stirring. Remove from heat and transfer into a serving bowl.
Plate chicken tenders and dipping sauce and enjoy!
