I hope everyone is doing well. I always say that, I know. But I mean it! I really appreciate every one of you that takes time to read my blog. It means a lot to me. <smile>
Well, yesterday on my Facebook page I posted about the most delicious grilled chicken piccata. I not-suprisingly love chicken piccata. It’s perfect juicy, seasoned chicken with the most delectable sauce EVER. ever! It’s smooth, silky, tart, bright and the perfect complement to chicken. You have to be a citrus nut to love piccata as much as I clearly do, but even if you don’t like citrus, give this recipe a try. It might surprise you.
This is a variation on the original recipe, which is a breaded chicken cutlet and sauce like the one in my grilled chicken piccata post. In this variation I am using chicken tenders. I love chicken tenders. They are tender – buh – with a thick, silken piccata sauce.
It’s really easy to make this recipe, and I hope you guys try it out!
Let’s get started, shall we?
First, we’ll need…chicken tenders! I love these bad boys. We have 1 lb. here. Yum!
Then, we’ll need our breading. We’re going to be doing a buttermilk bath and then panko crust – very similar to the other chicken tender recipe I have.
Because I don’t have straight buttermilk, I’ll be using one cup of milk and two teaspoons of white distilled vinegar that is mixed together and set out for 15 minutes.
Now the glorious breadcrumbs. We’re going to be using panko – which are a Japanese style breadcrumb. It’s essentially breadcrumbs without the crust and are much, much drier and crisper than regular breadcrumbs.
To 3/4 cup of panko we are going to add 1/2 cup of grated parmesan cheese, 3/4 teaspoons of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of dried oregano. Mix all this together.
Then, take the chicken out of the buttermilk and bread it in the breadcrumbs.
Heat up 3/4 cup of vegetable oil over medium-high heat in a pan and let it get hot. It’s hot when a piece of the breadcrumbs sizzles up when it hits the oil.
Let’s get started! Yum!
We’ll need one cup of chicken broth in a saucepan. I didn’t have any so one cup of water and a chicken bouillon cube it was.
Mix all this up with a whisk and allow it to boil and thicken for 3-4 minutes.
And that’s all there is to it.
- 1 lb. chicken tenders
- 1 cup buttermilk (or milk + 2 tsp white distilled vinegar at room temperature for 15 minutes)
- ¾ cup panko
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ cup grated parmesan
- ¾ cup vegetable oil
- 1 cup chicken stock (or water + chicken bouillon cube)
- 2 tbsp fresh lemon juice + fresh spritz
- 1 tbsp all purpose flour
- 1 tbsp unsalted butter
- 2 tsp chopped parsley
- 2 tsp chopped capers
- ½ tsp kosher salt
- Marinade the chicken tenders in a bowl of buttermilk or the milk and vinegar mixture for 15 minutes
- Mix together panko, salt, pepper, oregano, and parmesan in another bowl
- In a frying pan set over medium-high heat heat up oil
- Remove chicken from buttermilk mixture and dip in the panko mixture and fry 4 minutes per side
- Place on a rack set over a pan to allow the chicken to stay crispy as it drains the extra oil
- In a saucepan boil chicken stock, lemon juice, and all purpose flour together for 3 minutes or until the sauce has thickened
- Add in the butter, parsley, capers, and salt and whisk
- Add a fresh spritz of lemon juice