Crispy Chicken Tenders with Cranberry-Mustard Dipping Sauce

Preheat oven to 425ºF.

In a mixing bowl, add buttermilk and black pepper; stir to mix. Add chicken tenders and marinate 12 minutes. On a plate, add panko. Coat each chicken tender well and place on a nonstick baking sheet pan in a single layer. Bake 18 minutes or until juices run clear and outside is crispy.

In a small saucepan, add whole cranberries and mustard on medium heat. Cook 4–6 minutes, stirring. Remove from heat and transfer into a serving bowl.

Plate chicken tenders and dipping sauce and enjoy!