Crispy Chicken Tenders with Piccata Sauce

Total Time:
1 hr 25 min
55 min
30 min

4 servings

  • 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
  • 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.

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