
Ingredients :
- 3 lb chicken tenders
- 2 cup buttermilk
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp granulated garlic
- 3/4 tsp salt
- 2 tsp pepper
- 3/4 tsp red pepper flakes
- 1 1/2 cup smoked almonds
- 12 large sourdough pretzels
- 1 canola oil for frying
- 1 large resealable plastic bag
- 1 spicy honey dijon recipe follows
- 1/2 cup dijon mustard
- 1/4 cup honey
- 1 chipotle pepper in adobo sauce
- 2 tsp adobo sauce (optional)
- 1 tsp cider vinegar
Method :
- Combine basil, garlic, salt, pepper and red pepper flakes. Place buttermilk and 1/2 spice mix in bag. Add chicken and massage bag until coated. Refrigerate 6 to 12 hours. Place almonds and pretzels in plastic bag. Mash with rolling pin into small pieces and powder.
- In large pan add oil (about 1 1/2 inches high). Heat to 350°. Remove tenders from buttermilk and dredge in almond-pretzel mix. Do not overcrowd pan. Fry until golden brown, about 5 min. Remove and drain on a wire rack.
- In a small food processor, combine spicy sauce ingredients. Refrigerate until ready to use.
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