@adeenasussman: OLIVE-BRINED CHICKEN TENDERS With spicy olive mayo dipping sauce Make these. Bake these! Save that olive juice for just this purpose and you’ll be rewarded with even more tender and delicious chicken tenders! Of course, an olive-flecked dipping sauce for absolute perfection. Sauce: ½ c. mayo ¼ c. pitted green olives, finely chopped, plus 1 c. reserved brine 3 TB chopped parsley 2 TB drained capers, roughly chopped 1 tsp finely minced red chili 2 TB lemon juice ¼ tsp kosher salt Shnitzelonim: 2 ¼ lbs chicken tenders 4 thyme sprigs 4-5 lemon wheels 3 garlic cloves, sliced 2 eggs 1 tsp Dijon mustard ½ tsp paprika 1 ½ c. breadcrumbs ⅓ c. sesame seeds ¼ tsp kosher salt, & more for seasoning Make sauce: Whisk mayo, olives (but not brine), parsley, capers, chilli, lemon juice, & salt in a small bowl. Make shnitzelonim: Place chicken in a medium bowl. Add olive brine, thyme, lemon wheels, & garlic. Brine while you prep everything else (or refrigerate for up to 4 hours). In another bowl, whisk eggs w/ mustard & paprika. Drain chicken from brine. Add to egg mixture; toss to coat. In a quarter-sheet pan (or 9x13 inch baking dish) combine breadcrumbs, sesame seeds & salt. Coat schnitzel well on both sides with crumb mixture, pressing in breading. Reat for 15 minutes before frying (this helps crumbs adhere better). In a heavy skillet, heat ¼ inch vegetable oil over medium heat. Working in batches, fry until golden & crisp, 2-3 min. per side. Drain on a rack; season w/ salt. Serve w/ sauce.

Adeena Sussman

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Region: IL

Tuesday 09 June 2026 18:29:37 GMT