Food Network: Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

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Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing
Recipe courtesy Rachael Ray

Ingredients
Vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested

Dressing:
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

Instructions
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. 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.

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

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.

Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.