Crispy Chicken Tenders with Piccata Sauce Recipe

Name: Crispy Chicken Tenders with Piccata Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor.
2
Blend until the spinach is finely chopped, then transfer to a medium bowl.
3
Mix together the chicken and buttermilk in another medium bowl.
4
Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl.
5
Toss until the chicken pieces are coated.
6
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).
7
Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side.
8
Drain on paper towels.
9
Repeat with the remaining chicken.
10
For the sauce: Combine the broth, lemon juice and flour in a small saucepan.
11
Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes.
12
Whisk in the butter until smooth.
13
Stir in the parsley, agave and salt.
14
Keep warm.
15
Pour the sauce over the chicken or serve alongside as a dipping sauce.

1156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup panko (Japanese breadcrumbs), 1/2 packed cup fresh spinach leaves, 1/2 cup grated Parmesan, Zest of 1 large lemon, and more.

Yes, Crispy Chicken Tenders with Piccata Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Chicken Tenders with Piccata Sauce

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