Potato Rosemary Crusted Chicken Tenders

Recipe by Jill Santa Lucia

Suggested Big Boss Beer pairing:  High Roller IPA

Makes 24 tenders (12 Servings)         

2 Pounds Boneless Chicken Breast, cut into 1 x 3" strips

FOR MARINADE:

1   Pint BUTTERMILK
1   Cup KIKKOMAN SOY SAUCE
1/4   Cup HONEY
2  Teaspoon KOSHER SALT
1  Teaspoon CRACKED BLACK PEPPER

FOR CRUST:

10 ounces CRUSHED POTATO CHIPS  CHIPS
1 Cup  JAPANESE BREADCRUMBS (Panko)
2 Sprigs FRESH ROSEMARY, about 4 TBSP minced
1/4 Teaspoon CRACKED BLACK PEPPER

FOR DIPPING SAUCE:

6 Tablespoon DIJON MUSTARD
4 Tablespoon HONEY
2 Tablespoon  SOY SAUCE
2 Tablespoon APPLE CIDER VINEGAR

Preheat oven to 375*

Cut chicken breast into one inch wide by three inch long tenders. Place chicken tenders into a medium sized bowl.

Combine buttermilk, 1 cup of soy sauce, ¼ cup of honey, sea salt and pepper. Marinate for at least 2 hours in the

refrigerator.

Prepare the crust and bake the chicken:

In a half or full hotel pan or bowl combine the hand crushed potato chips with the Panko and  3 TBS Rosemary, season

with salt and pepper and mix well. Take chicken strips out of buttermilk marinade and roll into the crust mixture coating

evenly. Place tenders on sheet pan that has been sprayed with Pam. Bake for 15?20 minutes until slightly golden and internal temperature is 160*

Prepare Sauce:

Combine Dijon mustard with honey, soy sauce and apple cider vinegar.

Mix well.

Serve tenders hot with sauce for dipping