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Pecan Crusted Chicken Tenders Salad With Tangy Maple Barbecue Dressing

fast.cook's picture
Ingredients
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Chicken tenders 2 Pound
  Ground black pepper To Taste
  All-purpose flour 1 Cup (16 tbs)
  Eggs 2 , beaten with a splash of milk or water
  Bread crumbs 1 Cup (16 tbs)
  Pecans 1 Cup (16 tbs), finely chopped in a food processor
  Nutmeg 1⁄2 Teaspoon, freshly grated or ground
  Orange zest 1
  Maple syrup 1⁄4 Cup (4 tbs)
  Tangy barbecue sauce 1⁄4 Cup (4 tbs)
  Navel orange 1 , juiced
  Extra-virgin olive oil 1⁄4 Cup (4 tbs)
  Romaine lettuce 3 , shredded
  Radishes 6 , thinly sliced
  Scallions 6 , trimmed and chopped on an angle
  Salt To Taste
Directions

MAKING
1) In a skillet heat 1 & 1/2 to 2 inches oil over medium-high heat.
2) Season chicken tenders with salt and pepper.
3) Arrange 3 shallow dishes.
4) In one dish put flour, in another eggs beaten with water or milk and in the third mix bread crumbs with ground pecans, nutmeg, and orange zest.
5) Dredge tenders in flour, then egg, then breadcrumbs and pecans. Do this in batches.
6) In a skillet heat oil and fry tenders in small batches for 6 to 7 minutes.
7) Drain them on paper towels.
8) To prepare dressing, in a bowl mix maple syrup, barbecue sauce and orange juice
9) Mix oil and whisk. Keep aside.
10) In a large salad bowl or on a serving platter mix romaine, radishes, and scallions.
11) Toss with 3/4 of the dressing.
12) Season with salt and pepper.

SERVING
13) Serve with pecan-crusted chicken tenders on top and drizzle remaining dressing over top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes
Servings: 
6

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