| | Directions | | In a large bowl, toss the chicken in the buttermilk. Cover and refrigerate for 1 hour. Meanwhile, in a medium bowl, combine the mayo, mustard, and honey, Heat a grill to medium- high and lightly brush with oil. Drain the chicken tenders; pat dry and season with salt and pepper. Grill, turning once, until cooked through, about 5 minutes. Serve with the honey-mustard dipping sauce. |
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| Ingredients | | - |  | 2 pounds Chicken Tenders |
| - | | 1/2 cup buttermilk |
| - | | 1/4 cup Mayonnaise |
| - | | 2 tablespoons honey |
| - | | salt and pepper |
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