Preheat oven to 450 degrees.
In a shallow dish, add egg whites cornstarch and lemon juice. Whisk well with a fork and set aside.
In another shallow dish, add breadcrumbs, parsley, and lemon zest. Liberally season the mixture with salt and pepper. Mix to combine and set aside.
Dredge chicken tenders in egg white mixture. Shake off excess liquid and then dredge in breadcrumb mixture. Set aside and repeat with remaining tenders. Allow tenders to sit at room temperature for 15 minutes before frying.
Heat 3 to 4 tablespoons of oil in a large skillet placed over a medium-high flame. Fry tenders for 1½-minutes on each side, or until the breading is crispy and a light golden brown. Transfer the tenders to a baking sheet and cook in oven for 6 minutes. Serve.
For an easy sauce to serve alongside the tenders, simply mix together either Dijon or any grainy French-style mustard and honey until you achieve the proper balance of sweet and sharp. Add a small splash of white vinegar to brighten the flavors and you’re done.
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For all the on-to-go people out there, this delectable recipe is heaven sent. There is nothing like delicious chicken tenders spiced with luscious herbs and served with a dollop of cream and Kirk Leins tells you exactly how to do that. Just follow this recipe and male you own yummy chicken tenders at home.