PANKO CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE

Panko Chicken Tenders with Lemon-Nut Dipping Sauce image

This recipe combines everything that's good about good, indulgent food: crispiness, butteriness, tanginess, cheesiness. When served with a red cabbage and champagne vinegar slaw, or a creamy potato salad, it is absolutely perfect.

Provided by Color Fell

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 large egg
1 cup panko bread crumbs
1 ½ pounds chicken tenders
½ cup vegetable oil for frying, or as needed
½ cup finely grated Pecorino Romano cheese
½ cup salted butter
¼ cup coarsely chopped walnuts
⅓ cup freshly squeezed lemon juice
¼ cup chopped fresh flat-leaf parsley
salt and ground black pepper to taste

Steps:

Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.

Nutrition Facts : Calories 503.6 calories, Carbohydrate 31.5 g, Cholesterol 151.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 13.4 g, Sodium 777.5 mg, Sugar 0.7 g