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Crispy chicken tenders with piccata sauce

Servings:
Makes 4 servings
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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.

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