Author Notes: The ultimate kid comfort food in Israel, in a little more grown up version. Try it warm or the next day cold in a sandwich with hummus and pickles. Crunchy, yummy and but still juicy. —Cordelia
pound chicken tenders
tablespoons good dijon mustard
cups panko (Japanese bread crumbs)
- You can start with either clean cut chicken tenders or if you start with a whole breast cut the breast to halves and then butterfly each half in the middle and cut to two pieces. I like to keep the tenders about 1/2 inch thick, but you can make them a little thiner by pounding them a bit.
- Wash the parsley and chop only the leaves finely. Mix the eggs, mustard, parsley, paprika, salt and pepper well in a shallow dish.
- Create an assembly line: spread the flour in a shallow plate, next have the egg mixture and lastly spread the panko in another shallow dish in a thin layer.
- Pour olive oil to a shallow and wide pan until it is half inch deep. Warm the oil on a medium high hit, until just under smoking point.
- Prepare the chicken tenders in the meantime:
- first cover both sides of each tender with flour, sake well the excess
- Deep in the egg mixture
- lastly cover with panko, squeeze each side of the tender few into the panko, until you get even cover.
- Put in the hot oil and cook for about 7 min on each side until golden brown, but not too dark brown. don't cook for too long, so they won't dry out.
- Drain the excess oil by letting them rest on paper towel for few minutes. Watch that the tenders don't get dark too quickly, if so lower the hit a bit, but dont let the oil cool too much.
- Don't crown the pan too much and try to get as many crumbs out in between batches.
- Keep the made ones in 200 oven while cooking the other batches.