Description
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- Vegetable oil, for frying
Honey Mustard Dip:
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- 1/2 tsp paprika
Ingredients
Scale
- Soak chicken tenders in buttermilk for 30 minutes.
- Mix flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge chicken in flour mixture, dip in beaten egg, then coat again in flour mixture.
- Heat oil in a deep pan and fry tenders until golden brown and crispy (about 4-5 minutes per side).
- Mix all dip ingredients in a bowl. Serve with chicken tenders.
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, and butter in a food processor until crumbly. Add egg yolk and vanilla, mix until dough forms.
- Roll out and press into tart molds. Bake for 15 minutes or until golden. Let cool.
- Beat cream cheese, sugar, and almond extract until smooth. Fold in whipped cream.
- Pipe cream into cooled tart shells.
- Top with raspberries, pistachios, and a drizzle of raspberry sauce. Serve chilled.
Notes
- Air fry at 400°F (200°C) for 12-15 minutes for a healthier option.
- Try adding a pinch of cayenne for a spicy kick.
