Name: Crispy Panko Chicken Tenders with Lemon-Nut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: US
Ingredients: 1 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 1 cup panko bread crumbs; 1.5 pounds chicken tenders, trimmed; ½ cup vegetable oil, for frying; ½ cup finely grated Pecorino Romano cheese, plus more for garnish; ½ cup salted butter; ¼ cup coarsely chopped walnuts; ⅓ cup freshly squeezed lemon juice; ¼ cup chopped fresh flat-leaf parsley; Salt and freshly ground black pepper, to taste

Elevate your weeknight dinner with these irresistible panko-crusted chicken tenders, boasting a symphony of textures and flavors. The crispy, golden-brown exterior gives way to succulent chicken, perfectly complemented by a vibrant lemon-nut dipping sauce. A culinary experience that's both comforting and sophisticated.

Follow The Directions

01

Step

Prepare the breading station: In three separate bowls, combine flour, salt, and pepper; beat the egg; and place panko in the third bowl. (5 minutes)

02

Step

Coat the chicken: Dredge each chicken tender in the flour mixture, ensuring it's fully coated. Dip into the egg, allowing excess to drip off. Finally, coat generously with panko bread crumbs, pressing gently to adhere. (15 minutes)

03

Step

Fry the chicken: Heat vegetable oil in a large frying pan over medium-high heat until shimmering. Add chicken tenders in a single layer (do not overcrowd) and fry for 3-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). (15-20 minutes)

04

Step

Drain and cheese: Transfer the fried chicken tenders to a paper towel-lined plate. Sprinkle immediately with Pecorino Romano cheese. (2 minutes)

05

Step

Prepare the lemon-nut sauce: Melt butter in a small saucepan over medium heat. Add walnuts and sauté for 1 minute, until lightly toasted. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse until coarsely chopped, or puree for a smoother sauce. Season to taste with salt and pepper. (10 minutes)

06

Step

Serve: Serve the warm chicken tenders immediately with the lemon-nut dipping sauce. Garnish with additional Pecorino Romano cheese, if desired.

For extra crispy tenders, double-dip them in the egg and panko.
Toast the panko bread crumbs in a dry pan for a few minutes before using to enhance their nutty flavor.
If you don’t have a food processor, finely chop the walnuts and parsley and whisk them into the melted butter and lemon juice.
Serve with a fresh green salad or roasted vegetables for a complete and satisfying meal.