RECIPES

Chicken tender

Enjoy European Poultry!

Sonia Peronaci

To marinate:

600 g Chicken breast
20 g Extra virgin olive oil
6 g Sweet paprika powder
2 g Dehydrated garlic powder
1 g Dehydrated cayenne pepper
Grated zest of 1 lemon
Salt

To crisp the chicken:

Panko (or regular breadcrumbs) 100 g
2 Medium eggs
00 60 g Flour

To fry:

2 l. Peanut oil

For the honey sauce:

50 g Mild mustard
50 g Mayonnaise
50 g Honey
1 tablespoon of apple vinegar

5 people

20 min

Preparation:

FOR THE HONEY SAUCE:
Mix the ingredients in a bowl and keep the sauce aside in the fridge, covering the surface with transparent film until ready to use.

FOR THE CHICKEN:
Clean the chicken breast by removing the fat, then cut it vertically in half, remove the cartilage and the central bone and then cut strips about 2 cm thick, along the entire length of the chicken breast. Grease the strips of chicken with oil, then put them in a large container in which you have mixed all the dry ingredients for marinating, massage the chicken with your hands making the ingredients stick to the meat. Cover the container with a cap and let the chicken rest in the refrigerator for about an hour. Once the indicated time has passed, bring the peanut oil to a temperature of 170° and in the meantime, soak the chicken strips first in the flour, then in the eggs (that are beaten) and finally in panko (or breadcrumbs).

HEATS AND SERVICES:
Fry them for about 5 minutes, turning them in such a way that the chicken is evenly well browned, once ready, drain them and lay them on kitchen paper towels, so that they lose their excess oil. Salt the surface of the chicken tenders and serve them with honey sauce or with your sauce of preference.