Pretzel Chicken Tenders With Green Tomato Sauce

Name: Pretzel Chicken Tenders With Green Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds Foster Farms chicken tenders; 2 cups buttermilk; 1 teaspoon ground black pepper; 3 cups sourdough hard pretzels; 2 cups seasoned croutons; 2 pounds green tomatoes roughly chopped; 1/2 cup sugar; 1/4 cup lemon juice; 2 tablespoons hot sauce; 1 package white cabbage; 1 cup broccoli slaw; 1/2 bunch cilantro chopped; 1 pint pearl tomatoes halved; 2 limes juiced; 1 3/4 cups canola oil divided; 1 cup extra-virgin olive oil

Servings: persons

1 3/4 pounds Foster Farms chicken tenders
2 cups buttermilk
1 teaspoon ground black pepper
3 cups sourdough hard pretzels
2 cups seasoned croutons
2 pounds green tomatoes roughly chopped
1/2 cup sugar
1/4 cup lemon juice
2 tablespoons hot sauce
1 package white cabbage
1 cup broccoli slaw
1/2 bunch cilantro chopped
1 pint pearl tomatoes halved
2 limes juiced
1 3/4 cups canola oil divided
1 cup extra-virgin olive oil

1
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.
2
In food processor or blender, ground pretzels and croutons. Spread onto a baking tray. Set aside while making Green Tomato Sauce.
3
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.
4
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.
5
Remove chicken tenders from buttermilk mixture one at a time; dredge in pretzel mixture to coat well on both sides.
6
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.
7
To serve, mound cabbage on serving platter. Top with chicken tenders. Serve with Green Tomato Sauce on the side.

2785

kcal

Calories

265

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 pounds Foster Farms chicken tenders, 2 cups buttermilk, 1 teaspoon ground black pepper, 3 cups sourdough hard pretzels, and more.

Yes, Pretzel Chicken Tenders With Green Tomato Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!