Crispy Lemon-Herbed Chicken Fingers with Chive-Garlic Aioli


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The garden runneth over with lots of herbs. The freezer also runneth over with lots of chicken. It was time to marry these two items and make something delicious…that everyone would eat….well hopefully. 

This year I planted sweet basil, oregano, pineapple sage, peppermint, mint, Italian parsley, lemon thyme and chives. It’s all growing very well since we FINALLY have sunshine. But, since I hate to waste, I feel compelled to use it all up, which is how this recipe came to life.

And to slightly change the subject, has anyone planted Thai basil? And how do you like it? I really want to find some next year…it sounds like it has some really interesting flavor to add to Asian recipes.

Anyway, I ended up using fresh oregano, basil, thyme and parsley with the chicken, however any combination of fresh herbs will work. Use whatever you have in the garden or in the fridge. The splash of lemon after the chicken is cooked really brings out the nice herb flavors. And let’s not forget the aioli full of garlic and chives, it’s going to knock your socks off.

This chicken would also work great sliced onto a crispy green salad with a garden ranch dressing. Wow, i wish we had leftovers.

Print Recipe

Crispy Lemon-Herbed Chicken Fingers with Chive-Garlic Aioli

Recipe from: Created by Noble Pig | Serves: 6

Ingredients

  • 1-1/2 cups panko (Japanese breadcrumbs)
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon chopped fresh oregano
  • 1 Tablespoon chopped fresh basil
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • Salt and pepper
  • 2 pounds chicken tenderloins
  • 1/2-3/4 cup canola oil
  • juice of one large lemon

Aioli

  • 1 cup mayonnaise
  • 1/4 cup chopped fresh chives
  • 2 teaspoons finely minced garlic
  • 1-1/2 Tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

  • Combine panko, parsley, thyme, oregano and basil in a medium, shallow sized bowl. Place eggs and flour in separate shallow dishes. Season chicken well with salt and pepper.
  • Pat chicken dry and dredge in flour, shaking off excess; dip into eggs. Dredge chicken in panko mixture; press to adhere. Repeat with remaining chicken.
  • Heat a large nonstick skillet over medium-high heat and add oil (use only enough oil to go up half the sides of the chicken). Test oil with a little piece of panko to make sure it is hot enough to fry. Place 1/3 of the chicken into the pan, frying until crispy golden on each sides, a total of about four minutes or until done. Repeat with the remaining chicken. Squeeze the juice of the lemon over the chicken right before serving.
  • Combine all ingredients for the aioli in a small bowl. Serve with chicken. You can make the aioli earlier in the day, it tastes better the longer the flavors are allowed to meld.

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You’re gonna love the crunch.

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Post a Comment

18 Comments and 15 Replies

  1. Wow, seeing this recipe makes me even more sad that my herbs fried in this heat wave. Off to the market I go…Chive-Garlic Aioli is definitely worth the trip! :)

    Reply
    • Cathy 2

      Oh no, what a bummer. It has been warm here and I have been watering them 2x daily.

      Reply
  2. Barbie with a T 3

    Beautiful presentation with all the vibrant colors in the background and those green flecks of herbs in the batter and aioli. Very tempting. I can just hear “pass the chicken” repeated multiple times at this table. :)

    Reply
  3. Judith - Texas 5

    THIS is being served tonight at my home!! Thanks for the recipe. Don’t know if you can buy Duke’s brand mayonnaise where you live; if so, I highly recommend it – better than Hellman’s, etc. in my opinion. Used to dislike mayo until I tasted Duke’s.

    Reply
    • Cathy 6

      I’ve never had Duke’s, I’m not sure it’s available on the West Coast.

      Reply
  4. pam 7

    I grew Thai basil last year. I found that I didn’t use it nearly as much as the regular basil.

    Reply
    • Cathy 8

      Yeah, I think it’s more for Asian dishes so I guess it depends on what you are cooking.

      Reply
  5. jen 9

    So not fair…. its 10am and I’m now craving that salad with nowhere around here (my work) to get a decent salad! :-(
    What did you serve for a side with the chicken? Need ideas besides mashed and rice pilaf….

    Reply
    • Cathy 10

      We just had watermelon! Perfect summer meal.

      Reply
      • jen 11

        Making these for dinner tonight! I’m on a cooking roll today….have made Koolaid pie, yogurt cheese for tzatziki, peanut butter cookies to send to son overseas, 1st attempt at homemade cottage cheese, a batch of breadcrumbs (for the chicken tonight) and getting ready to make devil’s food cake….off to make the aioli

        Reply
  6. These look great! I haven’t tried growing thai basil – I stick with genovese since it seems to hold up better in the great PNW, non-super warm summers.

    Reply
  7. bellini 14

    I could easily scarf down an entire plateful of these Cathy.

    Reply
  8. I’m also dealing with the overflowing herb garden. We had such a mild winter that most of my herbs never died back and have now become monster-sized versions of their former selves. Not a bad problem to have actually. I’ve been tossing them into everything, even desserts, so I’m happy to have yet another idea for using them up! Thanks for a brilliant recipe.

    Reply
  9. Robert 18

    I wonder, while it is more expensive, would cooking it in olive oil (better for diabetics) dramatically change the flavor?

    Reply
    • Cathy 19

      Change the flavor not really but the problem is the smoke point of the oil which is much lower for olive oil…not ideal for achieving the type of crunch you want on this chicken.

      Reply
  10. Oh my, I was just talking with my husband about making aioli yesterday! I was looking for a good recipe and POOF! Here ya go :) These chicken fingers – lord-have-mercy they look good!

    Reply
  11. I made the aioli – amazing!!! Thank you so much for sharing the recipe! PS: I will not admit how fast my Hubby and I inhaled it 😀

    Reply
    • Cathy 23

      Awesome…that chive-garlic flavor is just too yummy to pass up. Thanks for letting me know!

      Reply
  12. Shrazzi 24

    Looks delicious! I love the bright pink rose. Nice touch.

    Reply
  13. Mrs. L 26

    I love panko breaded chicken tenders dipped in some sort of garlic sauce so this is right up my alley!

    Reply
  14. These look sooo good! These are the kind of chicken fingers that I’d make for the adults in the house, not just the kids. That aioli really takes it over the top!

    Reply
  15. Lovely. I’m feeling sick tonight and you’re bringing back my appetite. I think any reasonable combo of herbs could work well here. If I had the energy, I’d go out to the balcony and pick!

    I’ve never grown Thai basil. I just assume I don’t cook enough Thai to use it (even though I LOVE Thai food). I do’nt know why I think I would have to limit it to Thai cooking. Part of the problem is I have such limited space to grow herbs that I really need to stick to stuff I know I’ll use (thyme, rosemary, sage, mint, basil).

    Reply
  16. susu 30

    I also grow my own herbs and have devised a way of preserving them….blitz in a food processor with some oil, honey and salt and keep in glass jars in the fridge ……makes a sort of pesto that can be added to anything – used as a garnish – added to salad dressing….the list goes on !!

    Reply
  17. Denice 31

    How would this taste if you baked it instead of frying. I need something with less fats.

    Reply
  18. Shuli 33

    What would you think of these as a starter that people could eat with their hands?

    Reply

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