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 plare 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 a large platter or baking sheet.
In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Thransfer to paper towels or a wire rack set over a rimmed backing sheet to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.
Originally Submitted
8/9/2010
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