Pretzel Chicken Tenders with Green Tomato Sauce
Pascal Vignau - Encinitas
1 ¾ pounds Foster Farms chicken tenders
2 cups buttermilk
1 tsp freshly ground black pepper
3 cups sourdough hard pretzels
2 cups seasoned croutons
2 pounds California green tomatoes, roughly chopped
½ cup sugar
¼ cup lemon juice
2 tbsp hot sauce
1 package shredded white cabbage
1 cup packaged broccoli slaw
½ bunch cilantro, chopped
1 pint assorted California Heirloom pearl tomatoes, halved
2 limes, juiced
1 3/4 cup canola oil, divided
1 cup extra-virgin olive oil
In large shallow bowl or pan, place chicken tenders. Add buttermilk and black pepper; stir well. Cover with plastic wrap, place in refrigerator and marinate one-half hour.
In food processor or blender, ground pretzels and croutons. Spread onto a baking tray. Set aside while making Green Tomato Sauce.
In medium saucepan over medium high heat, place chopped tomatoes. Add sugar and stir, slowly bringing to a boil. Reduce heat and simmer 30 minutes, stirring frequently. Add lemon juice; cook an additional 15 minutes. Stir in hot sauce; remove from heat and cool.
In large bowl combine cabbage, broccoli slaw, cilantro and small tomatoes. Toss well to combine. In small bowl, whisk together lime juice, one-fourth cup canola oil and the olive oil; pour dressing over cabbage and toss well to coat. Refrigerate coleslaw until ready to serve.
Remove chicken tenders from buttermilk mixture one at a time; dredge in pretzel mixture to coat well on both sides.
In large skillet over medium high heat, warm remaining cup and a half of canola oil. Add chicken tenders one at a time, being careful not to crowd the pan. Cook tenders, turning, about 2 minutes on each side, or until chicken is cooked throughout. Remove to paper towel to drain.
To serve, mound cabbage on serving platter. Top with chicken tenders. Serve with Green Tomato Sauce on the side.