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
2 tsp fresh
finely chopped lemon zest
finely chopped garlic
ground black pepper
broken pita chips
flour, for dusting
tenders, about 1-1/4 lbs total
canola or vegetable oil
Broken Pita Chips
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 IngredientsCreamy Dijon Dipping Sauce
pita chip pieces in a food process and process until finely ground. Transfer to
a baking dish or large plate.
the eggs in a shallow bowl and spread flour in another baking dish or large
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.
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 GrindGround Pita ChipsTenders Beginning to Cook
Serve the tenders with the
creamy Dijon sauce in bowls alongside.
Crispy Chicken Tenders with Creamy Dijon Dipping Sauce