Ingredients
¼cuplow-fat buttermilk
1tbsplight sour cream
1tbspwhite balsamic vinegar
½tsphoney
2tbspolive oil
1tbspchives,freshly minced
salt and pepper
2large eggs
6ozalmonds,(1 bag, about 1¾ cups), sliced
½cupall purpose flour
1½lbschicken tenderloins
vegetable oil,for frying
6cupstender lettuce,or arugula, torn
2peaches,or nectarines, medium ripe, halved, pitted, and sliced into thin slices
Preparation
In a small bowl, whisk together the buttermilk, sour cream, vinegar, and honey. Whisk in the oil, in a slow stream, to blend.
Stir in the chives and season with salt and pepper. Chill until ready to use.
Heat oven to 200 degrees F and place an empty cookie sheet inside the oven.
Lightly beat the eggs in a wide bowl. Place the almond slices and flour in a food processor and pulse until the almonds are chopped, but not fully ground.
Transfer the almond mixture to a shallow plate, for dredging. Season the chicken tenders on both sides with salt and pepper.
Dip one pieces of chicken at a time in the egg. Shake off the excess and then dredge the pieces in the almond mixture.
Press the flour mixture onto the chicken to help it adhere. Set the breaded tenders on a wire rack.
In a large skillet, heat 2 to 3 tablespoons of vegetable oil over medium heat. When it’s shimmering hot, it’s ready to work with.
Working in batches, cook the chicken until light golden brown on both sides, turning often, and cooked through. This will take about 4 to 5 minutes per batch.
Add a little more oil to the pan with each batch as necessary, and remove any large almonds that have fallen off of the chicken, from the oil. Drain the tenders on paper towels after cooking, and then place them on the warmed cookie sheet in the oven.
In a large bowl, toss the lettuce and peach slices with about half of the dressing. Season to taste with salt and pepper.
Portion the salad out on the dinner plates and then arrange the chicken among the plates. Drizzle some of the remaining dressing over the chicken and serve.
