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Appetizers / Snacks

Piccata Fondue with panko-crusted chicken dippers

If you like chicken piccata, you'll love this buttery-lemony Piccata Fondue with crispy panko-crusted chicken tenders.


Makes 12 servings

Total Time

30 minutes

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Good to Know

If you can’t find chicken tenders, cut 1 pound boneless, skinless chicken breasts into 1-inch-wide strips, then cut strips into thirds.


Preheat oven to 450° with a baking sheet, coated with 2 Tbsp. canola oil, set inside.

For the chicken, combine panko, parsley, and flour.

Cut tenders into thirds, dip in buttermilk, then into panko mixture. Transfer chicken to hot baking sheet; bake 10 minutes, flip and bake until cooked through and golden, 10 minutes more. (If not golden, broil to desired color.)

For the fondue, sauté garlic in oil in a large sauté pan over medium heat, 1 minute. Deglaze pan with wine; cook until nearly evaporated.

Whisk in flour, then broth and lemon juice until smooth and sauce thickens slightly.

Add butter, a few slices at a time, until melted. Stir in capers and remaining ¼ cup parsley; season with salt and pepper.

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