Ingredients
- 1/2 packed cup fresh spinach leaves
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup buttermilk, chilled
- 1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieces
- 3/4 cup vegetable oil
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon capers, rinsed and drained
- 2 teaspoon agave
- 1/2 teaspoon kosher salt
Preparation
Baking Directions:
For the chicken: In a food processor, combine the spinach, breadcrumbs, cheese, lemon zest, salt and pepper.
Blend until the spinach is finely chopped.
Transfer the mixture to a medium bowl.
In another medium bowl, toss together the beaten egg and chicken.
Using a slotted spoon, transfer the chicken, allowing any extra egg to drip back into the bowl, to the bread crumb mixture.
Toss until the chicken pieces are coated.
In a 12-inch, high-sided skillet heat the oil over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan).
Add 1/3 of the chicken and fry for 3 to 4 minutes on each side until golden and crispy.
Drain on paper towels.
Repeat with the remaining chicken.
For the sauce: In a small saucepan, combine the broth, lemon juice and flour.
Bring to a boil, stirring constantly.
Lower the heat and simmer until thick, about 3 minutes.
Whisk in the butter until smooth.
Stir in the parsley, capers, agave, and salt.
Pour the sauce over the chicken or serve alongside as a dipping sauce.