Macadamia Crusted Chicken Tenders With Maui Sunset Sauce

Recipe is written to make ahead and bake later. make sure to read through entire recipe to decide your best plan of action.

Steps

To make the sauce: combine all ingredients in a 2 quart saucepan and bring to boil.

Reduce heat and simmer , covered , 30 minutes.

Stir occasionally while simmering , until thickened.

Let sauce cool to room temperature befor serving.

Will keep in refrigerator for up to 2 weeks.

Make the chicken tenders: combine buttermilk , tenders , poultry seasoning , and pepper in a large bag.

Seal and turn to coat chicken.

Refrigerate at least 4 hours.

Line a baking sheet with aluminum foil or a silicone liner.

Drain chicken in a colander.

Pour butter into a shallow dish , combine nuts , panko , and paprika.

Dip tenders into butter and then nut mixture , pressing nuts into chicken to help them adhere.

Lay chicken on baking sheet and pour any remaining butter over top.

Cover with plastic wrap and refrigerate 24 hours , or may be frozen up to 6 weeks.

To bake , defrost chicken if frozen.

Preheat oven to 400 f and let tenders come to room temperature for about 30 minutes.

Bake 10-12 .

Ingredients

buttermilk, chicken tenders, poultry seasoning, butter, macadamia nuts, panko breadcrumbs, sweet paprika, dried apricot, water, brown sugar, rice vinegar, ketchup, garlic clove, fresh ginger, chili oil