Have you
ever bought a bag of pita chips only to find half the chips are broken into
tiny pieces? Don’t pitch ‘em, make chicken! Hard, crunchy pita chips make a
great coating to give chicken tenders a light, yet crispy crust—and there’s no
waste involved.
I think
crunchy tenders need a creamy sauce to balance the dish, and the one here is
about as simple as it gets. Sour cream, Dijon, a little mayo, lemon, and garlic
and done.
Serves 4
Ingredients
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1-1/2 tbsp light mayonnaise
- 2 tsp fresh lemon juice
- 1 tsp finely chopped lemon zest
- 1 tsp finely chopped garlic
- sea salt
- freshly ground black pepper
- 2-1/2 cups broken pita chips
- 2 eggs
- all-purpose flour, for dusting
- 8 chicken tenders, about 1-1/4 lbs total
- 1/2 cup canola or vegetable oil
Broken Pita Chips |
Preparation
- Combine the sour cream and next 5 ingredients (through garlic) in a bowl and season with salt and pepper. Cover and refrigerate at least 1 hour (or overnight). Divide into individual small bowls before serving.
Sauce Ingredients |
Creamy Dijon Dipping Sauce |
- Place the pita chip pieces in a food processor and process until finely ground. Transfer to a baking dish or large plate.
- Whisk the eggs in a shallow bowl and spread flour in another baking dish or large plate.
- Roll each chicken tender in the flour and shake off excess. Dip each in egg, letting excess drip off. Roll each tender in the ground pita chips, coating both sides.
- Heat the oil over medium-high heat in a large, deep skillet. Lightly salt the chicken tenders (there is plenty of salt in the pita chips) and add to the skillet. Cook, turning a few times, until golden and crispy and just cooked through, 8-9 minutes total.
Ready to Grind |
Ground Pita Chips |
Tenders Beginning to Cook |
Crispy Chicken Tenders with Creamy Dijon Dipping Sauce |
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