Recipe courtesy of Giada De Laurentiis

Crispy Chicken Tenders with Piccata Sauce

Name: Crispy Chicken Tenders with Piccata Sauce
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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; 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

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Level: Easy

Total: 1 hr 25 min
Active: 55 min

Yield: 4 servings

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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

Directions

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.