corn-tortilla-crusted chicken tenders... 35 minutes

the goods:

10 corn tortillas, roughly torn

1/4 cup all-purpose flour

1 cup buttermilk

12 chicken tenders

2 cups vegetable oil

3 tablespoons grainy mustard

3 tablespoons honey

In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere.

In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Transfer to paper towels to drain.

In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.