â…“ cup flat-leaf parsley (a small handful), finely chopped
2 teaspoons granulated garlic
1 teaspoon dried oregano
Olive oil or vegetable oil, for shallow frying
1 1/2- 2 pounds chicken tenders, halved crosswise
1 cup ketchup
3 tablespoons aged balsamic vinegar
Directions
Step 1: Place the flour in a shallow dish; season with salt and
pepper. In another shallow dish season. In a third shallow dish, mix the
panko, cheese, breadcrumbs, parsley, granulated garlic and oregano.
Step 2: In a large, shallow skillet, heat 1/8 to 1/4 inch oil over
medium-high. Coat the vegetables in the flour, then the patato, then the
breadcrumb mixture, pressing to adhere. When the oil begins to ripple
and smoke, add half the chicken. Cook until deep golden and cooked
through, about 3 minutes per side. Transfer to paper towels or a wire
rack to drain; season. Repeat with the remaining vegetables.
Step 3: In a small bowl, mix the ketchup and balsamic vinegar.
Step 4: Serve the nuggets with the balsamic ketchup.
