Easy yet upscale Super Bowl inspired eats!

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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

  1. Soak the chicken in the buttermilk mixture for at least 4 hours.
  2. Dip into the almonds and then refrigerate for 1/2 hour
  3. Pan fry until cooked through. Approx 6 min per side on med high heat, depending on thickness of the chicken breast.
  4. Toss the vegetables in lemon and set aside.
  5. To make the sauce simply mix all ingredients together.
  6. Serve chicken with a side of vegetables and drizzle sauce on top!


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