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Tonight, classic chicken tenders get a few exciting upgrades. Instead of the traditional breadcrumbs, we’re coating our chicken in matzo meal, which crisps up deliciously in the pan for the perfect crunch. We’re also making hot honey, a simple combination of honey and hot sauce: perfect for adding a spicy-sweet drizzle to the chicken. Potato salad and marinated cucumber round out the dish on a refreshing note.

Ethan Mick

with Potato Salad & Marinated Cucumber

Crispy Chicken Tenders & Hot Honey

Chicken Tenders

Cage-Free Farm Egg

Scallions

Cucumber

Yukon Gold Potatoes

Quark Cheese

Sherry Vinegar

Honey

Hot Sauce

Matzo Meal

All-Purpose Flour

Mayonnaise

Ingredients

Remove the honey from the refrigerator to bring to room temperature. Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise; place in a medium bowl. Medium dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Prepare the ingredients:

Add **half the vinegar** to the bowl of **cucumber**. Drizzle with olive oil and season with salt and pepper; stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

Marinate the cucumber:

While the cucumber marinates, add the **potatoes** to the saucepan of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan. Add the **quark cheese**, **mayonnaise**, **white bottoms of the** **scallions**, and **remaining vinegar**; season with salt and pepper. Stir to combine; season with salt and pepper to taste.

Cook the potatoes & make the potato salad:

While the potatoes cook, crack the **egg** into a medium bowl; season with salt and pepper and beat until smooth. Place the **flour** and **matzo meal** in 2 separate medium bowls; season each with salt and pepper. Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. Working 2 pieces at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the matzo meal (pressing to adhere). Transfer to a separate plate.

Bread the chicken:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of matzo meal sizzles immediately when added to the pan, add the **breaded chicken** and cook 3 to 5 minutes per side, or until golden brown and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping the chicken.) Transfer to a paper towel-lined plate; immediately season with salt.

Cook the chicken:

While the chicken cooks, in a bowl, combine the **honey** and **up to half the hot sauce**, depending on how spicy you’d like the dish to be (you will have extra hot sauce). Divide the **cooked chicken** and **potato salad** between 2 dishes. Garnish the potato salad with the **green tops of the scallions**. Serve with the **marinated cucumber** and hot honey on the side. Enjoy!