Chicken Tenders with Apple Cider Sweet-and-Sour Sauce

1. Season Chicken

Season the chicken tenders with sea salt, dried thyme, dried oregano, smoked paprika, garlic powder, and a pinch of cayenne pepper. Place the chicken in a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare Dredging Stations

Set up three shallow bowls for dredging. In the first bowl, mix all-purpose flour with sea salt. In the second bowl, whisk together buttermilk, large egg, and Worcestershire sauce. In the third bowl, mix panko breadcrumbs with Parmesan cheese.

3. Dredge and Cook Chicken

Coat each marinated chicken tender in the flour mixture, dip into the buttermilk mixture, then roll in the breadcrumb mixture. Fry in hot neutral oil for 5 to 7 minutes until golden brown, or bake at 425°F (220°C) for 20 minutes.

4. Prepare Apple Cider Sweet-and-Sour Sauce

Combine apple cider, cider vinegar, dark brown sugar, tomato paste, soy sauce, and cornstarch in a saucepan. Bring to a rapid boil, whisking continuously until thickened.

5. Serve

Serve the chicken tenders hot with a generous drizzle of the apple cider sweet-and-sour sauce and a sprinkle of flake salt.