Fried Chicken Tenders

Andy is a Leap Year baby. Because his actual birthday only comes around once every four years (this year he's 9 1/4), I make a point to celebrate his birthday in a special way. This year our nieces and nephews (and their parents) who live in town came over for a meal of Andy's choice. He asked for homemade fried chicken tenders, oven-baked tater tots, and Slow-Cooker Green Beans. My brother-in-law said these chicken tenders are among the best he's had. They are worth the effort (which is pretty minimal).

Fried Chicken Tenders
Boneless chicken breast tenderloins (if you can't find them precut, buy boneless chicken breasts and cut them yourself.)
Buttermilk
All-purpose flour
Salt
Cracked black pepper
Japanese breadcrumbs (panko)
Peanut oil
Honey Mustard

1. Place chicken tenderloins in a large bowl. Pour in buttermilk to cover. (See photo.) Marinate in buttermilk in refrigerator for 2 hours.
2. Combine flour, salt, and pepper in a shallow dish. Place panko in another shallow dish.
3. Roll chicken in flour mixture and then in panko. Place on baking sheet; repeat procedure with remaining chicken tenders.
4. Meanwhile, heat peanut oil in a large Dutch oven (about 2 inches of oil) until hot. Carefully cook chicken tenders, in batches, 4 minutes on each side or until golden brown and cooked through. Drain on a paper towel-lined serving platter. Serve with Honey Mustard.

Honey Mustard
1/2 cup Dijon mustard
1/2 cup honey

1. Stir together mustard and honey until thoroughly combined.