Apple Cider Dipping Sauce:

• 1 cup apple cider
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar (I used a brown sugar substitute)
• 2 tbsp. tomato paste
• 1 tbsp. soy sauce (I used low sodium tamari sauce)
• 1 tbsp. cornstarch

In a small saucepan combine the cider, vinegar, brown sugar, tomato paste and soy sauce. Bring the mixture to a boil, reduce the heat and simmer for 5 minutes or until slightly reduced. 

Combine the cornstarch with 2 tbsp. of the above hot mixture; whisk until smooth. Add this to the sauce and whisk to combine. Bring the sauce back to a boil and cook for a few minutes or until slightly thickened.

Strain the mixture through a sieve pressing on it and let cool slightly. You can make this sauce 3 days in advance. Serve at room temperature or reheat if desired.

Chicken Tenders (dry rub):

• 2 lbs. boneless chicken tenders
• 1-1/2 tsp. kosher salt
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tsp. smoked paprika
• 1/2 tsp. garlic powder
• pinch of cayenne

Combine all of the spices and rub into the chicken tenders; refrigerate overnight or at least 1 hour.

Dredging:

• 1/2 cup flour
• 1/2 tsp. salt
• 1 cup buttermilk
• 1 egg, beaten
• 10 dashes Worcestershire sauce (little over 1 tsp.)
• 1 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan
• Flaky salt to finish

In one bowl, combine the flour and salt; in another bowl combine the buttermilk, beaten egg and Worcestershire. In the third bowl whisk together the breadcrumbs and Parmesan.

First, dredge each chicken piece in flour, then egg mixture and finally breadcrumbs.

Lightly spray a baking sheet and you can add a couple of tbsp. of butter if desired. You can fry the chicken but I chose to bake it in a 400 degree oven 7-10 minutes per side until done.

Recipe by cookingwithauntjuju.com