Ingredients
- 1 cup buttermilk
- 2 tablespoons fresh chives, chopped
- 6 large eggs
- 3 cups Panko bread crumbs
- 1 cup pecans, chopped
- Salt and Pepper to taste
- 2 cups flour
- 12 large chicken tenderloins
- ¼ cup vegetable oil
- ¼ head cabbage, sliced thinly
- 6 each red radishes, sliced
- 2 each Intergrow tomatoes, diced
- ¼ cup shredded carrot
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 3 tablespoons mayonnaise
- 3 tablespoons buttermilk
- 1 teaspoon fresh parsley, chopped
Method
Preheat oven to 350°F
Combine the buttermilk, chives, and eggs in a large bowl.
In a separate bowl combine the Panko bread crumbs, pecans, salt and pepper. Put the flour in a third bowl.
Bread the chicken tenders using the standard breading procedure. ( flour –egg/milk- bread crumbs). Chicken can be pre-breaded one hour ahead of time.
In a large sauté pan, heat up a moderate amount of oil to 350°F. Pan-fry the chicken in batches until golden brown.
Place the pan-fried chicken on a sheet pan and finish cooking in a 350°F oven.
For the coleslaw, place all the cut vegetables in a large mixing bowl.
Mix the honey, mayonnaise, vinegar, buttermilk and parsley into the vegetables and stir.
Adjust the seasoning with salt and pepper. Serve the chicken on top of chilled slaw.
Tips on Tomatoes
- A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
- Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware.
- The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without.
- Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
- Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.
