Smothered Chicken Tender with Pan Gravy
(MAKES 8 TO 10 TENDERS)
½ cup plus 2 tablespoons
1 teaspoon fine sea salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 teaspoon paprika
½ teaspoon garlic powder
1 large egg
1 pound chicken tenders
(8 to 10 tenders)
2 tablespoons extra-light olive oil, plus more as needed
2 tablespoons (¼ stick) unsalted butter
1 cup Homemade Chicken
Bone Broth (page 126) or store-bought low-sodium chicken broth or stock
½ cup low-fat or whole milk
2 tablespoons finely chopped fresh parsley leaves, for garnish
1. In a medium bowl, whisk together ½ cup of the flour with the salt, pepper, paprika, and garlic powder.
2. In another medium bowl, use a fork to thoroughly beat the egg until foamy. Dip a tender into the egg wash, then transfer it to the flour mixture. Turn the tender in the mixture so it is fully coated on all sides. Transfer the tender to a plate and repeat with the remaining tenders.
3. Line a plate with a paper towel and set aside. Heat the oil in a large nonstick or cast-iron skillet over medium heat. Working in batches if necessary, so as not to crowd the pan, add the tenders in a single layer. Cook for 4 to 5 minutes per side, until both sides are golden brown and an instant-read thermometer inserted into the thickest part of each tender registers 165°F. Transfer the finished tenders to the paper towel-lined plate.
4. In the same skillet over medium heat, melt the butter. Add the remaining 2 tablespoons of flour and whisk constantly for about 2 minutes, until golden. Whisk in the broth followed by the milk, then bring the mixture to a simmer over medium heat. Reduce the heat to low and continue cooking at a simmer for about 3 minutes, until the sauce has thickened to a light gravy consistency. Season with more salt and pepper, if needed.
5. Add the tenders back to the pan and spoon the gravy over them.
Remove the pan from the heat and garnish with the parsley.