Cashew Panko Chicken Tenders & Polynesian Sauce

For the Polynesian sauce, whisk together French dressing, honey, and apple cider vinegar. Set aside until ready to use.

For the chicken tenders, preheat oven to 400ºF. Take a rimmed baking sheet and set a cookie cooling rack inside of it. Spray with non-stick spray. Set up an assembly line of 3 baking dishes. In the first dish, mix together flour, salt, garlic powder, pepper, and cayenne. In the second dish, pour the buttermilk. Finally, in the third dish, mix together the Panko and the cashew crumbs.

A few chicken tenders at a time, dredge into the flour and shake off excess. Next, dunk into the buttermilk, then roll them in the Panko cashew mixture. Place on the prepared baking sheet (on the cooling rack). Repeat with remaining chicken tenders. Place in the oven and bake for 15-25 minutes. I used the convection option on my oven which cut my cooking time down to about 15-16 minutes, but using the conventional oven may take an additional 5-8 minutes.