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1
In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes.
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2
Place buttermilk and half the spice mix into a double-lined resealable plastic bag.
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3
Add chicken and massage bag until well coated.
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4
Refrigerate 6 to 12 hours.
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5
Reserve remaining spice mix.
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6
Place almonds in plastic bag.
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7
Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs.
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8
Remove almonds and place into shallow bowl.
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9
Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder.
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10
Add to almonds mix to combine.
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11
In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan.
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12
Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.
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13
Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders.
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14
Gently add tenders, in batches, to the oil.
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15
Be sure not to over crowd the pan.
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16
Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through.
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17
Remove and drain on a cookie sheet lined with a wire rack.
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18
Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.
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19
In a small food processor, combine all ingredients.
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20
Refrigerate until ready to use.
