Pecan Crusted Chicken Tenders And Salad With Maple Dressing

Recipe Ingredients

		Vegetable oil - for frying
1 1/3 lbs	605g / 21oz	Chicken tenders - (to 2)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	All-purpose flour
2		Eggs - beaten with
		A splash of milk or water
1 cup	146g / 5.1oz	Plain bread crumbs
1 cup	237ml	Pecans - processed in food
		Processor to finely chop
1/2 teaspoon	2.5ml	Freshly-grated or ground nutmeg
1		Orange - zested
		Dressing
1/4 cup	82g / 2.9oz	Maple syrup
1/4 cup	59ml	Tangy barbecue sauce
1		Navel orange - juiced
1/4 cup	59ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
3		Romaine lettuce hearts - chopped
6		Radishes - thinly sliced
6		Scallions - trimmed, and
		Chopped on an angle

Recipe 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 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.

This recipe yields 4 to 6 servings.

Beverage suggestion: Serve cran-raspberry apple juice over ice and top with a splash of soda water.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C28) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.