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Crispy Chicken Tenders

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 462kcal
Author Nicole Crocker


Mixing bowl


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


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. 


Calories: 462kcal | Carbohydrates: 19g | Protein: 32g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 1376mg | Potassium: 615mg | Fiber: 1g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 9.6mg | Calcium: 200mg | Iron: 2.1mg