We've taken our guilty love for chicken tenders and made them acceptable for adult life with this sophisticated remake. Coated in luscious aioli and a lemony panko crumb before being pan-fried, these golden fingers are served on a salad of roasted and buttered beans studded with capers. No more frozen, boxed chicken for us!
Preheat oven to 200°C fan-forced. Slice chicken into 2–3cm-thick pieces. Pick sage leaves from their stems and finely chop. Peel and crush garlic.
Place sage, garlic, butter, salt and pepper in a bowl and mix until well combined.
Finely grate lemon zest. Place lemon zest and panko breadcrumbs on a plate with a pinch of salt and pepper and stir to combine. Place ½ the aioli in a separate bowl and add chicken, making sure to coat it thoroughly. Working in batches, press chicken into breadcrumbs to coat both sides well.
Trim beans and place on a lined baking tray. Dot sage butter over beans and season with salt and pepper. Roast for 15 minutes or until tender. Remove from oven, add capers and roast for a further 5 minutes or until capers are crisp. While beans are roasting, continue with step 5.
Heat oil in a frypan over medium-high heat. Working in batches, if necessary, cook chicken for 3–4 minutes each side or until golden and crisp.
Juice ¼ of the lemon and cut remaining lemon into wedges. Place beans, capers and salad leaves in a bowl with lemon juice and toss to combine. Serve chicken with salad, lemon wedges and remaining aioli.