Photo: Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing Recipe
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
Directions
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.
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By RRstudent
on January 07, 2012
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I usually make a double recipe of the chicken fingers and pile them on a platter for a pick-up Saturday evening meal. My college students LOVE them!
By elam
Ohio
on October 20, 2011
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That is a wonderful recipe and all of my family members love it. Even my kids love it and ask for "sweet and spicy chicken" all the time. I didn't change the recipe; the only thing I added to a dish is original couscous on the side that tastes great with the dressing. Thanks Rachael.
By haylinsmomma
on July 17, 2011
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Made this for a nice dinner while away in the mountains, everyone LOVED it!!!! We had it as a side with baked ziti. It was so yummy and went well with the italian. Definitely a favorite!! I didnt change the recipe at all.
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