Ingredients:
2 cups buttermilk
1 1/2 lbs chicken tenders
1 teaspoon poultry seasoning
1/2 cup butter, melted and cooled
1 1/2 cups finely chopped macadamia nuts
1 cup panko
1 teaspoon sweet paprika
1/2 cup dried apricot, finely chopped
3/4 cup water
1/3 cup brown sugar
1/2 cup rice vinegar
1/2 cup ketchup
1 garlic clove, minced
1/2 teaspoon finely minced fresh ginger
1/4 teaspoon chili oil
Preparation:
1. To Make the Sauce: Combine all ingredients in a 2 quart saucepan and bring to boil. reduce heat and simmer, covered, 30 minutes. Stir occasionally while simmering, until thickened.Let sauce cool to room temperature befor serving. Will keep in refrigerator for up to 2 weeks.
2. Make the Chicken Tenders: Combine buttermilk, tenders, poultry seasoning, and pepper in a large bag. Seal and turn to coat chicken. Refrigerate at least 4 hours.
3. Line a baking sheet with aluminum foil or a silicone liner.
4. Drain chicken in a colander. Pour butter into a shallow dish, combine nuts, panko, and paprika. Dip tenders into butter and then nut mixture, pressing nuts into chicken to help them adhere. Lay chicken on baking sheet and pour any remaining butter over top.
5. Cover with plastic wrap and refrigerate 24 hours, or may be frozen up to 6 weeks.
6. To bake, defrost chicken if frozen. Preheat oven to 400 F and let tenders come to room temperature for about 30 minutes. Bake 10-12 minutes until nuts are golden and chicken is cooked through. Serve warm or at room temperature.
Prep Time: 240 minutes
Cook Time: 72 minutes
