Crispy Chicken Tenders with Piccata Sauce

By HeidiHo5

Ingredients

• Crispy Chicken Tenders:
• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 packed cup fresh spinach leaves
• 1/2 cup grated Parmesan
• Zest of 1 large lemon
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup buttermilk
• 1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieces
• 3/4 cup safflower or vegetable oil
• Piccata Sauce:
• 1 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice (from 1/2 large lemon)
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter, at room temperature
• 2 tablespoons finely chopped fresh parsley leaves
• 2 teaspoons agave
• 1/2 teaspoon kosher salt

Details

Adapted from foodnetwork.com

Preparation

Step 1

For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.

Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.

For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.

Pour the sauce over the chicken or serve alongside as a dipping sauce.