Add a little nutty flair to your chicken tenders.
Ingredients
| Chicken | |
| Vegetable oil, for frying | 2 eggs, beaten with a splash of milk or water |
| 1 1/3–2 lbs. chicken tenders | 1 c. plain bread crumbs |
| Salt and freshly ground black pepper, to taste | 1 c. pecans, finely chopped in a food processor |
| 1 c. all-purpose flour | ½ tsp. nutmeg, freshly grated or ground zest of 1 orange |
| Dressing | |
| ¼ c. maple syrup | 3 hearts of romaine lettuce, shredded |
| ¼ c. tangy barbecue sauce | 6 radishes, thinly sliced |
| Juice of 1 navel orange | 6 scallions, trimmed and chopped on an angle |
| ¼ c. extra-virgin olive oil | Salt and freshly ground black pepper, to taste |
Preparation
1. Season chicken tenders with salt and pepper.
2. Set out 3 shallow dishes. Place flour in one, eggs beaten with water or milk in a second. In the third dish combine bread crumbs with ground pecans, nutmeg and orange zest.
3. Coat tenders in batches in flour, then egg, then bread crumbs and pecans.
4. Fry tenders in small batches, 6–7 minutes, and drain them on paper towels.
5. For dressing combine maple syrup, barbecue sauce and orange juice in a bowl.
6. Whisk in oil and set aside while cooking the chicken tenders.
7. Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with ¾ of the dressing. Season with salt and pepper, to taste.
8. Top salad with pecan-crusted chicken tenders and drizzle remaining dressing over top.
Serves 4–6
Nutritional Information (based on six servings): Calories: 770; Fat: 45g; Cholesterol: 135mg; Sodium: 950mg; Total Carbohydrates: 51g; Dietary Fiber: 5g; Sugars: 16g; Protein: 46g.
