Both Todd and Jade love my version of store-bought chicken tenders. Jade likes to dip hers in marinara sauce! I give the frying oil a nice essence of rosemary by dropping in a sprig to release its oils.
Work: 25 minutes
Total: 25 minutes
Vegetable oil, for frying
1 sprig plus 1 1/2 tbsp rosemary, chopped
1/4 cup plus 3/4 tsp kosher salt
Zest of 1 lemon
1 pound chicken tenders, cut into 2-inch pieces
2 garlic cloves, minced
1/4 tsp ground black pepper
1/2 cup fine cornmeal or instant polenta
2 cups marinara sauce, warmed
1. Heat 1/4 inch oil in a large, high-sided skillet over medium-high heat. Add rosemary sprig and fry until crisp, 30 seconds. Using tongs, remove rosemary and drain on paper towels. Remove leaves and finely chop to yield 1 tbsp.
2. Combine chopped leaves, 1/4 cup salt, and half the lemon zest in a small bowl and mix with a fork.
3. In a medium bowl, mix chicken, garlic, 1 1/2 tbsp chopped rosemary, remaining lemon zest, 3/4 tsp salt, and pepper. Add cornmeal and toss until chicken is coated.
4. Add half the chicken to skillet and fry on each side, until golden, crispy and cooked through, 2 to 3 minutes. Drain on paper towels. Repeat with remaining chicken, adding more oil to the pan as needed. Sprinkle chicken with rosemary-lemon salt and serve with marinara sauce. Serves 4.