Fried Chicken Tenders with Smoky Romesco Sauce
There is a specific kind of magic that happens when a hot, salt-flecked chicken tender hits a pool of charred, nutty Romesco. It’s the ultimate high-low pairing—taking a childhood favorite and giving it a Mediterranean heart. These aren’t the soggy, flavorless strips found in a freezer aisle. Between the sharp hit of grated bandage-wrapped cheddar in the breading and the smoky, vinegary punch of the sauce, every bite is a texture-heavy party.
The Romesco is really the star of the show here. Roasting those red peppers until the skins blister and blacken creates a deep, jammy sweetness that plays so well against the heat of the harissa and the earthiness of toasted hazelnuts. It’s thick, rustic, and just textured enough to cling to that golden panko crust.
Why Romesco is the Ultimate Dipping Sauce
Move over, ketchup. A true authentic Romesco sauce brings a level of complexity that most sugary dips just can’t touch. This isn't a thin, watery puree; it’s a bold, rustic roasted red pepper dip with a deep, charred soul. By blistering the peppers until they’re jammy and sweet, you create a base that’s perfectly balanced by the sharp zip of sherry vinegar and a slow-burning hint of harissa.
The real magic, though, is in the crunch. Using Marcona almonds and toasted hazelnuts gives the sauce a thick, spreadable texture that actually clings to the chicken. Keeping it "slightly textured" in the processor ensures you get those earthy, nutty flecks in every bite. It’s vibrant, smoky, and—fair warning—completely addictive.
Fried Chicken Tenders with Smoky Romesco Sauce
Ingredients
For the romesco sauce:
- 4 red bell peppers (about 1 1⁄2 lb total)
- 1⁄4 cup extra-virgin olive oil
- 4 cloves garlic
- 1⁄4 cup raw hazelnuts, skinned
- 1⁄4 cup Marcona almonds
- Leaves from 1⁄2 bunch basil
- 1⁄4 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon harissa
- 1⁄4 teaspoon freshly ground black pepper
For the fried chicken tenders:
- 24 chicken tenders (about 4 lb)
- Kosher salt
- 3 cups all-purpose flour
- 6 large eggs, lightly beaten
- 3⁄4 cup whole milk
- 6 cups panko (Japanese bread crumbs)
- Leaves from 3⁄4 bunch flat-leaf parsley, chopped
- 3 tablespoons garlic powder
- 11⁄2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- 4 1⁄2 oz Fiscalini Bandage Wrapped Cheddar cheese or romano cheese, finely grated
- Rice oil or other neutral-flavored oil, for frying
Instructions
To make the romesco sauce:
- Roast the peppers over the flame of a gas burner turned to high for about 12 minutes, rotating until they are blistered and charred all over.
- Transfer to a bowl, cover with plastic wrap, and let sit for 12 minutes, until the skins loosen.
- Peel off the skin, then remove and discard the seeds and stem, rinsing briefly under warm water if needed to dislodge any stubborn skin or seeds. (Alternatively, halve the peppers lengthwise, place skin side up on a sheet pan, and roast under a preheated broiler until blistered and charred.)
- In a small pot, combine the olive oil and garlic over low heat and cook for about 8 minutes, until the garlic is golden brown and soft.
- In a small skillet, toast the hazelnuts over medium heat, moving the pan occasionally to ensure even coloring, for about 6 minutes, until golden. Pour onto a plate to cool.
- In a food processor, combine the roasted peppers, garlic and oil, toasted hazelnuts, almonds, basil, parsley, vinegar, salt, paprika, harissa, and black pepper and process until well mixed but still slightly textured. Taste and adjust the seasoning with salt and pepper if needed. You should have about 21/2 cups.
- Set aside at room temperature until ready to serve. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
To prepare the chicken:
- Season the chicken on both sides with 1 tablespoon salt. Put the flour in a shallow container, then put the eggs and milk in a second shallow container and whisk to combine.
- In a third shallow container, combine the panko, parsley, garlic powder, onion powder, 2 tablespoons salt, the pepper, and half of the cheese.
- One at a time, dredge the tenders in the flour, coating completely and shaking off the excess, and then in the egg mixture, allowing the excess to drip off, and finally in the panko mixture, again coating completely and shaking off the excess.
To fry the chicken:
- Pour rice oil to a depth of 1/4 inch into a 12-inch cast-iron skillet and heat over medium heat to 350°F on a deep-frying thermometer.
- Line a large platter with paper towels. Working in batches to avoid crowding, carefully add the tenders to the hot oil and fry, turning once, for about 3 minutes on each side, until just cooked through.
- Adjust the heat as needed. Using a slotted spoon, transfer to the towel-lined platter to drain and immediately sprinkle with some of the remaining cheese.
- Repeat with the remaining tenders and cheese, adding more oil to the pan if needed to maintain the original level.
To serve:
Transfer the chicken to a clean platter and serve hot or at room temperature, accompanied with the romesco sauce.
Pairing Wine with Chicken Tenders
There is a long-standing rule in the wine world: fried foods and high-acid whites are a match made in heaven. The fat from the chicken and the richness of the Romesco need a wine that can act like a "palate cleanser," cutting through that salt and oil to keep your taste buds refreshed.
While a crisp Sauvignon Blanc is a brilliant choice for its zesty, herbaceous energy—especially with the fresh parsley and basil in this recipe—there is something uniquely special about an Alexander Valley Chardonnay. You want a wine with enough weight to match the smoky, nutty Romesco, but with that signature California acidity that keeps things bright. The subtle creaminess of a lightly oaked Chardonnay mimics the richness of the Marcona almonds, creating a pairing that feels intentional and effortless.
If you’re leaning into the spicier side of the harissa, a chilled Rosé is another fantastic move, offering a burst of red fruit that tames the heat beautifully.
Whether you are looking for that classic, citrus-driven Sauvignon Blanc or a textured, elegant Chardonnay, Matanzas wines are crafted to turn a simple weeknight dinner into a serious occasion. Find your perfect bottle today!
