Cashew-Panko Chicken Tenders & Polynesian Sauce

These were so crispy and the sauce was delicious!

1 lb chicken tenders
1 c cashews, finely chopped in food processor
1 c Panko bread crumbs
1/2 c flour
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp cayenne pepper
1 c low-fat buttermilk

For the sauce:
1 c California French dressing
5 tbsp honey
2 tsp apple cider vinegar

Preheat oven to 400 degrees. Set up 3 bowls. In the first bowl, combine flour, salt, pepper, garlic powder, and cayenne pepper. Put buttermilk in the next bowl, and then combine the chopped cashews and Panko bread crumbs. Dip each chicken tender in the flour, buttermilk, then bread crumbs. Place a cookie cooling rack on a cookie sheet and spray. Put chicken on the cooling rack (which is on top of a cookie sheet) and bake for 25-30 min.

To make sauce: Whisk together dressing, honey, and apple cider vinegar.

Original recipe found here.

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