Pecan Crusted Chicken Tenders & Salad w/ Dressing
Serves: 4
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 green onions, 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 green onions 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.