Prep
18 min
Total
52 min
Plus
Special tools thermometer
Serves
2-4
INGREDIENTS
- 8-12 chicken tenders
- 1/2 cup Greek yogurt
- 1/4 cup pickle juice
- 1/2 tbsp dijon
- 3 splashes Worcestershire sauce
Breading
- 2 eggs beaten
- 1 cup rice flour
- 1.5 cups panko gluten free
- 2 cups EVOO Terra Delyssa for frying
- TT kosher salt
- TT pepper
Plum Sauce
- 1 tbsp ginger chopped
- 1 tbsp garlic chopped
- 1 tbsp shallots chopped
- 1 tbsp chilies chopped
- 1 splash EVOO Terra Delyssa
- 3 tbsps honey
- 1 cup red wine
- 3 tbsps red wine vinegar
- 4 plums pitted
Fried Chicken Marinade
- 1/4 cup pickle juice
- 1/2 tbsp dijon
- 3 splashes Worcestershire sauce
- 1/2 cup Greek yogurt
METHOD
Chicken
- Marinade chicken for 5 minutes to 24 hours.
- Dip in rice flour, egg and bread crumbs. Let rest for 5 minutes.
- Bring EVOO up to 350 in a large pan shallow fry until golden and flip. Repeat.
- Remove and season with salt and pepper.
Plum Sauce
- In a sauce pot, sauté garlic, chillies, shallots and ginger.
- Caramelize honey and deglaze with red wine. Reduce by 1/4 add vinegar and plums.
- Put lid on and simmer softly for 15 minutes.
- Steep for 10 minutes. Purée, pass and serve with tenders.
