Ever eat something at a restaurant that was so damn good, you had to try to make it yourself the next day? I have.
The Meal: Buttermilk Chicken Tenders & Truluck’s Hot House Tomato Salad
The Details: chicken tenders marinated in seasoned buttermilk, breaded in panko bread crumbs and pan fried to crispy perfection. Whole tomato (sliced in half) covered in buttermilk dill dressing, topped with thick-cut bacon and thinly sliced onion.
The Verdict:
- 5 stars
- All parties agree, it was delicious. The copycat Truluck’s salad wasn’t exact, but damn close! We have a lifetime to perfect it. Because the chicken was thinly sliced tenders and dipped in panko, rather than regular breadcrumbs, they crisped up reeeaaal nice.
- Would You Eat It Again?: Unanimous, hell yes.
- What Would You Change?: When making chicken tenders, always make more. For some reason, people chow down on them a lot faster, and in way bigger quantities.
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