Pretzel Chicken Tenders with Spicy Honey Dijon Sauce

To prepare the chicken

• 1

  In a small bowl, combine the basil, oregano, garlic, salt, pepper and red pepper. Place buttermilk and half the spice mix into a ziploc bag. Add chicken. Massage bag until chicken is well coated. Refrigerate 6-12 hours. Reserve remaining spice mix.

• 2

  Crush almonds in plastic bag with mallet or rolling pin until the mixture is part rough and part crumbs. Place almonds in shallow dish. Mash pretzels the same way. Combine with almonds.

• 3

  In a large frying pan, pour canola oil in until it measures about 1 1/2 inches in pan. Heat on high until hot, but not smoking. (350 degrees)

• 4

  Remove tenders from buttermilk and dredge in almond-pretzel mixutre, pressing mixture into tenders. Gently add tenders, in batches, to hot oil. Fry until golden brown, about five minutes or until cooked through. Remove and drain on cookie sheet lined with wire rack. Serve immediately.

To prepare the sauce