Oven Baked Chicken Tenders

• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup buttermilk
• 2 teaspoons kosher salt
• hot sauce to taste, optional
• 1/4 cup toasted pecans chopped and
• 1 tablespoon cornmeal
• 1 tablespoon Fire & Flavor classic rub
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fresh thyme chopped
• 1 1/2 tablespoons canola oil

1. Place chicken in a large, zip top plastic bag and beat with a rolling pin until chicken is even thickness, about 1/2 inch thick. Cut into 2-inch wide strips. Place chicken, buttermilk, salt and hot sauce in a medium bowl and let marinated for 30 minutes or up to an hour in refrigerator.
2. While chicken is marinating, prepare breading. Combine pecans, cornmeal, and rub in a mini food processor or blender until finely ground. Transfer to a pie plate and stir in flour, soda, and thyme; season with freshly ground black pepper Preheat oven to 425u0b0F.
3. One at a time, remove chicken strips from buttermilk and dredge in breading to coat. Heat oil in a large, ovenproof skillet set over medium-high heat. Cook chicken for 2-3 minutes or until nicely browned and breading does not stick to pan. Carefully flip chicken and place in oven for 7 minutes or until done. Meat thermometer inserted in chicken should register 165u0b0F. Remove from oven and let rest for 10 minutes before serving.

chicken breasts, buttermilk, kosher salt, hot sauce, pecans, cornmeal, classic rub, allpurpose, baking soda, thyme, canola oil

Taken from www.yummly.com/recipe/Oven-Baked-Chicken-Tenders-1099023 (may not work)