Red Hot Riplets Chicken Tenders

Courtesy of Dee Ryan
May 2017


Red Hot Riplets Chicken Tenders

INGREDIENTS

1 cups buttermilk
3 Tbsp. honey, plus more for drizzling
14 oz. chicken tenderloins
1 5-oz. bag Old Vienna Red Hot Riplets
cup flour


PREPARATION

In a large mixing bowl, whisk together the buttermilk and honey until the honey is dissolved. Add the chicken tenderloins and soak 2 to 3 hours.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse the chips and flour 5 or 6 times, until a course crumb mixture forms. Pour in a shallow dish.
Working a few pieces at a time, gently shake the excess buttermilk from the tenders. Dredge in the potato chip mixture until well coated and place on the baking sheet. Repeat with the remaining tenders.
Bake 20 to 25 minutes, then drizzle with a little honey and serve.