3 lbs Raw Clipped Chicken Tenders (40-50)
6 Whole Eggs, Whipped
2 cups Buttermilk
1 tbsp Dried Basil
1 tbsp Dried Oregano
1 tbsp Granulated garlic
1/2 tsp Kosher Salt
1 tsp Coarse Ground Black Pepper
1/3 tsp Red Pepper Flakes
1 ½ cups Smoked Almonds
12 Large Sourdough Heard Pretzels
In a bowl, combine basil, oregano, granulated garlic, salt, pepper & red pepper flakes.
Place buttermilk, whipped eggs & the spice mix into bowl.
Add chicken & massage chicken until well coated.
Refrigerate for 12 hours.
In a food processor, pulse smoked almonds until a coarse crumb.
Remove almonds & place into mixing bowl.
In a food processor, pulse pretzels until looks like bread crumbs.
Remove pretzel crumbs & add to almond crumbs for breading.
Remove tenders from buttermilk, one at a time, & dredge in almond-pretzel mixture to bread.
Fry in a 350˚f fryer until 165˚f internal temperature, about 4-5 minutes.