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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