Herby Chicken Tenders With Arrabbiata Dipping Sauce Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
2 Servings
Ingredients
  • 2 tablespoons olive oil, divided
  • ½ cup finely diced onion
  • 2 garlic cloves, chopped
  • 1 ½ teaspoon salt, divided
  • 1 ¼ teaspoon black pepper, divided
  • ½ teaspoon Aleppo pepper
  • 1 ½ cup tomato sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 2 teaspoons dried oregano, divided
  • 4 large freshly chopped basil leaves, divided
  • 2 cups unseasoned breadcrumbs
  • 1 teaspoon freshly chopped rosemary, divided
  • 1 teaspoon dried basil, divided
  • 1 teaspoon paprika, divided
  • 2 eggs
  • 2 tablespoons water
  • 1 pound chicken tenderloins
  • Vegetable oil, for frying
Directions
  1. In a saucepan over medium heat, add 1 tablespoon of olive oil, the diced onion, and chopped garlic. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Sauté until the onions have softened, about 5 minutes.
  2. Add Aleppo pepper to the onions and stir fry just until fragrant, about 30 seconds.
  3. Add the tomato sauce, vinegar, honey, lemon juice, and 1 teaspoon of dried oregano. Reduce the heat to low and simmer until the sauce slightly thickens, stirring occasionally for about 10 minutes.
  4. Stir in 1 torn basil leaf and remove the arrabbiata dipping sauce from the heat and place it aside.
  5. Season the unseasoned breadcrumbs with ½ teaspoon rosemary, ½ teaspoon oregano, ½ teaspoon dried basil, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Mix until well-combined, and place aside.
  6. Whisk the eggs along with the water in a bowl, and place aside.
  7. Add the chicken to a large mixing bowl. Season tenders with the remaining rosemary, oregano, dried basil, paprika, salt, pepper, and remaining olive oil. Flip and mix with tongs until each is completely coated in seasoning.
  8. Dip each tender into the eggs and then into the seasoned breadcrumbs. Repeat until each tender is coated.
  9. Heat a pot filled with a few inches of vegetable oil (about 4 cups) over medium heat. Once the oil reaches a temperature of 375 F, fry the tenders for 6 to 8 minutes or until golden brown. Fry in batches until all are cooked.
  10. Place fried tenders over a baking sheet lined with paper towels to drain.
  11. Garnish with the remaining basil leaves, torn, and serve with spicy arrabbiata dipping sauce.