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Chicken tender

Sonia Peronaci
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Prep Time 20 minutes
Servings 5 people

Ingredients
  

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:

  • 100 g Panko (or regular breadcrumbs)
  • 2 Medium eggs
  • 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

Instructions
 

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.