Shelly's Recipe

PECAN CRUSTED CHICKEN TENDERS AND SALAD

Category: Salads - Meat

Vegetable oil
1-2 lbs Chicken tenders
Salt and pepper
1 cup flour
2 eggs, beaten with a splash of milk
1 cup plain bread crumbs
1 cup pecans, finely chopped in processor
1/2 tsp nutmeg
Zest of 1 orange

Dressing:
1/4 cup maple syrup and tangy barbecue sauce
Juice of 1 navel orange
1/4 cup extra virgin olive oil
3 hearts of romaine lettuce, shredded
6 radishes, thinly cup
6 scallions, chopped on an angle
Salt and pepper to taste

Heat 2 inch of oil over medium heat in skillet. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in one, eggs with milk in second.

In the third dish, combine bread crumbs with ground pecans, nutmeg, and orange zest. Coat tenders in batches in flour, egg, bread crumbs with pecans. Fry tenders in small batches, 6-7 minutes and drain them on paper towels.

For dressing, combine maple syrup, barbecue sauce and orange juice in bowl. Toss with 3/4 of the dressing. Season with salt and pepper to taste. Top with pecan-crusted chicken tenders and drizzle remaining dressing over top.