Pecan Crusted Chicken Tenders

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Pecan Crusted Chicken Tenders
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Makes: 5 servings adjust

Directions

Ingredients

  • 2 pounds Chicken Tender
  • 1 Orange, juiced
  • 1⁄2 teaspoon Ground Nutmeg
  • 1 cup Pecans, processed in food processor ro finely chop
  • 1 cup Plain Bread Crumbs
  • 2 Eggs, beaten with a splash of milk
  • 1 cup All-Purpose Flour
  • Salt & Pepper

Step 1

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
 

Step 2

Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Ingredients

  • 1⁄4 cup Maple Syrup
  • 1⁄4 cup Barbecue Sauce, Tangy
  • 1 Orange, zested
  • 1⁄4 cup Extra Virgin Olive Oil

Step 3

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

Ingredients

  • 3 Hearts of Romaine Lettuce, chopped
  • 6 Scallions, trimmed and chopped on an angle

Step 4

Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
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