Best 5 Crispy Chicken Tenders With Piccata Sauce Recipes

CREAMY CHICKEN PICCATA RECIPE

Steps:

• After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper.
• Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet.
• Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then flip chicken and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
• Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden.
• Pour in 1 1/4 cups chicken broth and bring to a boil, while scraping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes.
• Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat.
• Stir in butter and pour in cream. Season with salt if needed and pepper.
• Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

CRISPY CHICKEN PICCATA WITH FRISEE AND FINES HERBES

Steps:

• Lay the chicken thighs between two pieces of plastic wrap and pound to 1/2 to 3/4 inches thick with a mallet. Set up 3 medium bowls: fill one with the flour mixed with the salt and pepper; fill the second with the eggs; spread the breadcrumbs in the third.
• Dip the chicken thighs in the flour, coating them evenly. Next, dip in the egg wash, coating so no flour shows underneath. Finally, dip in the breadcrumbs, making sure the thighs are evenly covered.
• Heat the oil in a 12-inch skillet to about 350 degrees F. Fry the chicken until golden brown on both sides and cooked through, about 3 minutes per side. Drain on paper towels and set aside.
• For the sauce: Roughly chop the garlic and small-dice the shallot, then throw them into the skillet to sauté. As soon as the garlic and shallots start to color, deglaze the pan with the white wine and cook for 1 minute. Add the chicken stock and reduce by half. Over low heat, whisk in the olive oil and butter to thicken the sauce. Add the capers, parsley and the juice of 1 lemon. Transfer the sauce to a container and set aside.
• Halve the other 2 lemons and sear them in the skillet, cut-side down, until caramelized.
• Whisk together the olive oil, lemon juice, Dijon, salt and pepper. Toss with the frisee.
• Place the crispy chicken on plates, cover with lemon-caper sauce, top with frisee salad and garnish with a burnt lemon half. Sprinkle with chervil, tarragon, parsley and a generous amount of Parmesan.

CRISPY CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Mix panko, garlic powder, chili powder, salt, and pepper together well.
• Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
• Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.

CRISPY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place a cooking rack inside a baking dish and spray both with cooking spray.
• Combine flour, garlic powder, and pepper in a flat dish; stir until evenly combined. Stir mustard, honey, egg substitute, and hot sauce together in a small bowl.
• Combine cornflake crumbs, bread crumbs, Parmesan cheese, onion flakes, garlic powder, pepper, paprika, onion powder, Italian seasoning, and cayenne pepper in another flat dish; stir until ingredients are evenly distributed.
• Dip chicken tenders into the flour mixture until coated evenly, then dip into the egg mixture, shaking off any excess liquid. Drag the chicken through the bread crumb mixture, covering evenly.
• Place chicken on the prepared cooking rack. Spray the chicken with cooking spray.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).