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.
You’re gonna love the crunch.
Two Years Ago: Corn and Basil Cakes
Crispy Lemon-Herbed Chicken Fingers with Chive-Garlic Aioli
- 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
- 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
- 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.