Panko Chicken Tenders with Lemon-Nut Dipping Sauce

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 504 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 large egg
• ¼ cup coarsely chopped walnuts
• 1 teaspoon ground black pepper
• salt and ground black pepper to taste
• ½ cup salted butter
• 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
• ⅓ cup freshly squeezed lemon juice
• ¼ cup chopped fresh flat-leaf parsley

Recipe Instructions

Step 1

Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.

Step 2

Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.

Step 3

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.

Step 4

Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.

Step 5

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.