Easy yet upscale Super Bowl inspired eats!

Serves four
2 lbs chicken tenders
1 tsp cayenne
2 cups buttermilk
Kosher salt to taste
1 lb Ground almonds
1 cup Safflower oil for shallow pan frying
For the salad
1/2 cup celery, sliced
1/2 cup carrots
2 tbs chives
1 tbs parsley leaves
1 lemon juiced
Salt/ pepper to taste
For the sauce
1/2 cup buttermilk
1 tsp sriracha
1 lemon juiced
- Soak the chicken in the buttermilk mixture for at least 4 hours.
- Dip into the almonds and then refrigerate for 1/2 hour
- Pan fry until cooked through. Approx 6 min per side on med high heat, depending on thickness of the chicken breast.
- Toss the vegetables in lemon and set aside.
- To make the sauce simply mix all ingredients together.
- Serve chicken with a side of vegetables and drizzle sauce on top!
TIP:
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