Gluten-Free Chicken Tenders, Served With a Curated Trio of Dipping Sauces and Spicy Housemade Pikliz

Servings: 4

Tenders with a twist! Take chicken tenders to the next level with Perdue No Antibiotics Ever, Fully Cooked Breaded Chicken Breast Tenderloins — crispy, juicy and always a hit. Serve them up with a fun mix of dipping sauces like hot honey BBQ, honey mustard, lemon pepper aioli and a spicy kick of pikliz for a little something different everyone will love.

Ingredients

16-20 pc. PERDUE® HARVESTLAND® Gluten-Free Chicken Tenders (SKU 56203)
4 oz. hot honey BBQ — prepared
4 oz. honey mustard — prepared
4 oz. lemon pepper aioli (recipe below)
4 c. pikliz (recipe below)

Lemon Pepper Aioli

1 c. mayo
2 tsp. lemon pepper seasoning
2 tsp. garlic — roasted and pureed

Pikliz

1 c. red cabbage — sliced
1 c. green cabbage — sliced
½ c. shallots — sliced
1 Scotch bonnet pepper — seeds removed, julienne
1 green bell pepper — julienne
1 tsp. thyme — picked leaves
4 clove garlic — peeled
1 tsp. kosher salt
3 c. distilled white vinegar (or more)
3 tbsp. lime juice

Instructions

Bake chicken tenders according to package instructions. Serve with 1 ounce each of sauces and 1 cup of pikliz per serving.

Instructions for Lemon Pepper Aioli

Mix ingredients together and reserve.

Instructions for Pikliz

Mix all ingredients except for vinegar and lime juice. Pack into a 1½-quart resealable jar.
Add vinegar and lime juice, seal jar and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill at least 3 days before serving, shaking gently twice daily.