Buttermilk Fried Chicken Tenders with Snap Pea Slaw

Combine 1 cup buttermilk, garlic powder, 3/4 teaspoon pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.

Meanwhile, whisk mayonnaise, tarragon (and/or dill) and celery seed with the remaining 2 tablespoons buttermilk, 1/4 teaspoon pepper and 1/2 teaspoon salt in a large bowl. Stir in snap peas, cabbage and carrot. Set aside.

Combine panko and cornmeal in a shallow dish. Remove the chicken from the marinade (discard the marinade) and coat with the panko mixture.

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, flip the chicken and cook until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 5 to 7 minutes more. Serve the chicken with the reserved snap pea slaw.