1/2 cup egg whites(from about 4 large free-range eggs)
1 cup crushed almonds
2 pounds local, organic chicken tenders
2 cups pure olive oil for frying
1/8 teaspoon kosher salt
A twist of freshly ground black pepper
1 cup Greek-style yogurt
1 tablespoon Dijon mustard
2 teaspoons local honey
1. Place the egg whites in a shallow bowl or pie plate. Place the almonds in a second shallow bowl or pie plate. Dredge the chicken tenders in the egg whites then dip each one in the almonds to coat them evenly.
2. Heat 2 tablespoons of the olive oil in a non-stick skillet over medium heat. Add the chicken four pieces at a time and cook for about 5 minutes per side until cooked through and golden brown. They will be firm to the touch when cooked.
3. Season with salt and pepper. Repeat with the remaining chicken until all used. Set the chicken aside.
4. Combine the yogurt, mustard, and honey in a bowl; mix well. Serve with the chicken as a dipping sauce.
Makes 4 servings.