Pecan Crusted Chicken Tenders And Salad With Tangy Maple Dressing
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
910 g
Chicken Tenders1
Salt1 cup
All-Purpose Flour1 cup
Plain Bread Crumbs1 cup
Maple Syrup1 cup
Barbecue Sauce (tangy)1 cup
Extra-Virgin Olive OilDirections:
1
Heat 1 1/2 to 2 inches of oil over medium high heat
2
Season chicken tenders with salt and pepper
3
Set out 3 shallow dishes
4
Place flour in 1 dish, eggs beaten with water or milk in a second
5
In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest
6
Coat tenders in batches in flour, then egg, then bread crumb mixture
7
Fry tenders in small batches 6 to 7 minutes
8
Drain tenders on paper towels
9
Combine maple syrup, barbecue sauce and orange juice in a bowl
10
Whisk in oil and season with salt and pepper
11
Combine romaine, radishes and scallions in a large salad bowl or on a serving platter
12
Toss with 3/4 of the dressing
13
Season with salt and pepper, to your taste
14
Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top
15
Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water