Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

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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