Cape Cod Chicken Tenders + Parmesan Dressing
Why we love it:
- 1 cup Potato Chips (cape cod type - use the dregs of a bag!)
- 1 cup Breadcrumbs
- 2 Eggs
- 11⁄4 pounds Chicken Tenders (a little less is ok too, 1 pound)
- 1 teaspoon Kosher Salt (divided)
- 4 Tablespoons Extra Virgin Olive Oil (plus a drizzle)
- 1 Tablespoon Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 clove Garlic
- 2 Tablespoons Cider Vinegar
- 3 Tablespoons Parmesan Cheese (grated)
- 4 cups Arugula (baby)
- 1 pint Cherry Tomatoes
- 1 English Cucumber
1. PREHEAT THE OVEN TO 425 DEGREES
2. BREADING STATION
Crush the chips finely - I just smash with a rolling pin into a bowl but you can use a food processor if you prefer. Stir together with breadcrumbs in a bowl.
In a second bowl, whisk the 2 eggs with a teaspoon of water.
Set up a baking sheet at the end.
Set the chicken out at the end of the station and season with a pinch of salt. Keep one hand wet and one dry. Use the wet hand to dip chicken in the egg and lift it out; place in the breadcrumbs. Use the dry hand to cover and press the crumbs firmly into the chicken. Place on the baking sheet. Repeat until you’re done.
Drizzle the chicken with olive oil and make sure there is space between the tenders. Place in the oven and bake for 7 minutes. Flip chicken over. Bake for 4 - 5 minutes longer until cooked through and go
4. PARMESAN DRESSING
In a medium bowl, whisk together the ingredients - 1 Tablespoon mayo, 1 teaspoon dijon, 1 clove garlic (minced), 2 Tablespoons cider vinegar, 4 Tablespoons olive oil - until smooth. Add a pinch of salt and the 3 Tablespoons grated parmesan cheese. Set aside.
Wash and dry arugula. Add tomatoes (whole or halved). Add diced cucumber.
Divide salads among plates, top with warm chicken. Drizzle with dressing to taste. Leftover tenders are amazing cold and also delicious reheated in the toaster oven.