Want to get your family to the dinner table in record time? Make these Crispy Chicken Tenders with Piccata Dipping Sauce! It works every time!

Do you want to know what the all time most viewed recipe is here on FTT? My Easy Chicken Piccata recipe continues to claim the top spot. Do you know why? Because not only is it amazingly delicious it’s so easy to make!

I have a feeling that this new recipe for Crispy Chicken Tenders with Piccata Dipping Sauce is going to give it a run for the money though! It’s equally delicious and you won’t believe how simple this recipe is. Plus this recipe makes eating with your fingers perfectly acceptable!

How to make the perfect coating for your Crispy Chicken Tenders

To make the perfect crispy coating for your chicken tenders that’s full of flavor start by soaking your chicken in buttermilk. Then coat the tenders with a panko bread crumb/parmesan cheese/spinach mixture. Yes you read that right! Spinach! They’ll never know that you snuck a healthy veggie into their body!

What is the purpose of soaking chicken in buttermilk?

Soaking your Chicken Tenders in buttermilk will do a few things. First of all the acid and enzymes in the milk help break down the proteins in the chicken. This will help produce the most tender and juicy chicken tenders possible. The other thing that it does is give your breading something to stick to. To learn more about soaking chicken in buttermilk click here.

What’s the trick to making the best tasting Piccata Sauce?

I like a Piccata Sauce that has lots of flavor but isn’t overly acidic. Balancing the lemon juice out with a touch of cream helps do that in this recipe. I also add a mixture of chicken broth and white wine. However if you do not want to use wine you can replace it with more chicken broth.

Since we are making a Piccata Sauce that is also a Dipping Sauce I wanted it to have maximum coating capability. (Trust me…this sauce is so delicious you are going to want to make sure it doesn’t just run off of your chicken when you dip it.) Make sure you add the flour to your sauce to thicken it. If you are making a gluten free version of the recipe you can use cornstarch in place of the flour.

Crispy Chicken Tenders with Piccata Dipping Sauce

Want to get your family to the dinner table in record time? Make these Crispy Chicken Tenders with Piccata Dipping Sauce!

Course Main Course

Cuisine Italian

Keyword finger food,easy recipe,chicken tenders,parmesan cheese,spinach,panko bread crumbs

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 462kcal

Author Nicole Crocker

Equipment

Skillet

Mixing bowl

Ingredients

For the Crispy Chicken Tenders

1 Pound Chicken tenders
2 Cups Buttermilk
1 Cup Panko bread crumbs
1/2 Cup Baby spinach leaves
1/2 Cup Parmesan cheese
3/4 teaspoon Salt
1/4 teaspon Ground pepper
1/4 Cup Vegetable oil ,for frying

For the Piccata Sauce

1 Shallot ,diced
1 large Garlic clove ,diced or pushed through garlic press
1 Cup Dry white wine
1 1/2 Cups Chicken broth ,seperated
3 Tablespoons All purpose flour
2 Tablespoons Heavy Cream
Juice from 1 lemon
3 Tablespoons Capers
Salt and pepper to taste

Instructions

For the Crispy Chicken Tenders

Heat oil in a large skillet over medium high heat.
Place chicken tenders in a large bowl and toss with buttermilk to coat all of the chicken. Set aside.
Place bread crumbs, spinach, parmesan cheese, salt and pepper in the bowl of a food processor and pulse to combine.
Place bread crumb mixture in a shallow bowl or dish.
Remove chicken pieces one piece at a time from buttermilk allowing excess to drip off. Place in bread crumb mixture and toss to coat. Place on a clean plate.
Add chicken pieces in hot oil and cook for 2-3 minutes then flip and cook on other side for 2-3 minutes. Remove to a plate lined with a paper towel. *(You will need to cook chicken in batches...probably about 3 batches depending on the size of your skillet.)

For the Piccata Dipping Sauce

Heat a tablespoon of oil in a large skillet over medium high heat. Add diced shallot and saute for 2 minutes. Add garlic and sautee for about 30 seconds taking care not to burn your garlic.
Add white wine and 1 cup of the chicken broth and bring to a boil. Boil for about 3 minutes.
In a small bowl combine remaining 1/2 cup of the chicken broth with flour and stir until smooth.
Pour into the skillet constantly stirring to combine. Cook for 1-2 minutes then add lemon juice, and heavy cream. Cook for 1 more minute then remove from heat.
Add capers and salt and pepper to taste.