Crispy Chicken Tenders
From the Washington Post

Ingredients:

• 1.5 pounds chicken tenders
• 1 cup well shaken buttermilk
• 3 cups crisp puffed rice cereal (aka rice crispies), crushed to look like bread crumbs
• 1/2 cup sliced almonds, finely chopped
• 2 tsp sweet paprika
• 1 tsp crushed garlic
• 1/2 tsp kosher salt
• 1/2 tsp finely ground black pepper

Dipping Sauce Ingredients:

• 1/3 cup Dijon mustard
• 2 TBS honey
• 2 TBS mayonnaise

Or for a smaller batch

• 2 TBS Dijon mustard
• 1 TBS honey
• 1 TBS mayonnaise

Place tenders in bowl and cover with buttermilk. Refrigerate 20 minutes to 2 hours.

Place oven rack in middle and preheat oven to 425°

Place a wire rack on top of a baking sheet.

Combine rice cereal, almonds, paprika, garlic, salt and pepper in a shallow bowl.

Remove tenders from buttermilk and allow excess to drip off. Dredge pieces in the dry mixture to coat (press lightly to make sure the mixture adheres) and place on wire rack.

Roast chicken for about 12 minutes or until chicken is cooked through (165 ° internal temperature).

Combine sauce ingredients while chicken is cooking and serve with the chicken.