Ingredients Jump to Instructions ↓

  1. Vegetable oil , for frying

  2. 1 1/3 to 2 pounds chicken tenders

  3. 1 cup all-purpose flour

  4. 2 eggs, beaten with a splash of milk or water

  5. 1 cup plain bread crumbs

  6. 1 cup pecans, processed in food processor to finely chop

  7. 1/2 teaspoon nutmeg, freshly grated or ground

  8. 1 orange, zested

  9. 1/4 cup maple syrup

  10. 1/4 cup tangy barbecue sauce

  11. 1 navel orange , juiced

  12. 1/4 cup extra-virgin olive oil

  13. Salt and freshly ground black pepper

  14. 3 hearts romaine lettuce , chopped

  15. 6 radishes, thinly sliced

  16. 6 scallions, trimmed and chopped on an angle

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

  3. 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.

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


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