CHICKEN AND BUTTERMILK WITH PANKO WOW!! ENJOY THE KICHEN BITCH DAN

CHICKEN TENDER WITH PANKO AND HOISIN MUSTARD SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2- pounds chicken tenders
1/2-cup buttermilk
3 cups Panko (Japanese bread crumbs)
1/4-teaspoon sea salt

HOISIN- MUSTARD SAUCE:
1 tablespoon Dijon honey
2 tablespoons honey
1/4-cup mayonnaise
1 teaspoon lemon juice
1/2-teaspoon curry
1 teaspoon red wine vinegar

DIRECTIONS FOR HOISIN-MUSTARD SAUCE:
1. In a bowl, stir together the mustard and mayonnaise until smooth.
2. Stir in the hoisin sauce, lemon juice, curry and red wine vinegar.

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)

1. Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat with the buttermilk.
2. Cover and chill for up to 4 hours.
3. Coating baking sheet with cooking spray.
4. In a shallow bowl place the Panko.
5. Season with salt.
6. Dip each piece of chicken in the Panko to fully coat.
7. Place on baking sheet in pre-heated oven and bake about 8-10 minutes.
8. Serve with hoisin- mustard sauce.

ENJOY DAN: BON-APPETITE!!