Crispy Chicken Tenders with Piccata Sauce


4 servings
1 cup low-sodium chicken broth low-sodium chicken broth1
2 tablespoons fresh lemon juice, from ½ large lemonlemon juice2
1 tablespoon all-purpose flourall purpose flour1
1 tablespoon unsalted butter, at room temperatureunsalted butter1
2 tablespoons finely chopped fresh parsley leavesparsley2
2 teaspoons agaveagave nectar2
½ teaspoon kosher saltkosher salt½
½ packed cup fresh spinach leavesspinach½
¾ cup panko bread crumbspanko (Japanese breadcrumbs)¾
½ cup grated Parmesan cheeseparmesan cheese½
Zest of 1 large lemonlemon(s)1
1 teaspoon kosher saltkosher salt1
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
¾ cup buttermilkbuttermilk¾
1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieceschicken tenders1
¾ cup safflower or vegetable oil vegetable oil¾


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, agave, and salt.

Pour the sauce over the chicken or serve alongside as a dipping sauce.
In a food processor, combine the spinach, bread crumbs, cheese, lemon zest, salt and pepper. Blend until the spinach is finely chopped. Transfer the mixture to a medium bowl. In another medium bowl, mix together the buttermilk and chicken. Using a slotted spoon, transfer the chicken, allowing any extra buttermilk to drip back into the bowl, into 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 minutes on each side until golden and crispy. Drain on paper towels. Repeat with the remaining chicken.
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