Magic Crispy Chicken
INGREDIENTS
1 large egg yolk*
3 tbsp. plus ¼ cup mayonnaise*
1 tbsp. plus ¼ cup Dijon mustard*
1 ½ tsp. Kosher salt*
Freshly ground black pepper*
1 ½ lb. skinless, boneless chicken tenders
½ cup extra-virgin olive oil*
2 cups panko breadcrumbs*
1 tbsp. honey*
Pinch of cayenne pepper*
3 tbsp. finely chopped chives
Fresh arugula
Parmesan cheese*
Lemon Vinaigrette (recipe below)
DIRECTIONS
Place a rack in middle of oven, preheat to 450 degrees. Whisk egg yolk, 3 tbsp. mayonnaise, 1 tbsp. mustard, 1 ½ tsp. kosher salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towel. Place in bowl and turn with tongs to evenly coat. Set aside.
Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you’re good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in pan about 5 minutes.
Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko.
Bake chicken until cooked through and breadcrumbs are deep golden brown, 10-15 minutes. Let cool slightly.
Stir honey, cayenne, and remaining ¼ cup mayonnaise and ¼ cup mustard in a bowl; season with black pepper. Add chives to sauce.
Serve chicken with sauce alongside for dipping. I like to pair this chicken with a simple arugula salad, tossed with parmesan cheese and lemon vinaigrette (recipe below). Enjoy!
Wine Pairing
Chardonnay, Pinot Grigio
Kid Version
My kids absolutely LOVE this chicken!!!! They are not crazy about the dipping sauce, but they like ketchup instead. I serve my younger daughter steamed broccoli on the side and my older daughter likes the arugula salad with lemon vinaigrette.
*Recipe courtesy of Bon Appetit Magazine (June/July 2019)
Lemon Vinaigrette
Ingredients
3 tbsp of olive oil*
Juice of ½-1 lemon, depending on how tart you like the dressing*
Heaping ½ tsp of Dijon mustard*
Pinch of salt*
Fresh ground black pepper*
*Indicates Kitchen Staple item
Directions
Combine the olive oil, lemon juice, Dijon mustard and salt in a small mason jar. Put the lid on the jar and shake vigorously for 30 seconds. If you don’t have a mason jar, combine the ingredients in a small bowl or liquid measuring cup and whisk to combine. Grind a bit of black pepper on salad greens (I prefer Arugula for this dressing, but any greens will do), drizzle with the dressing and toss to combine. Serve with fresh grated parmesan cheese and homemade croutons (see my website for crouton recipe). Enjoy!
