-
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.
