Ingredients
10 corn tortillas, roughly torn
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 cup buttermilk
12 chicken tenders (about 1 1/2 pounds total)
2 cups vegetable oil
3 tablespoons grainy mustard
3 tablespoons honey
Preparation
In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere. Transfer to large platter or baking sheet.
In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Transfer to paper towels or a wire rack set over a rimmed baking sheet to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.
