Ingredients Jump to Instructions ↓

  1. 1 1/3 lbs 605g / 21oz Chicken tenders - (to 2) Salt - to taste Freshly-ground black pepper - to taste

  2. 1 cup 62g / 2 1/5oz All-purpose flour

  3. 2 Eggs - beaten with A splash of milk or water

  4. 1 cup 146g / 5.1oz Plain bread crumbs

  5. 1 cup 237ml Pecans - processed in food Processor to finely chop

  6. 1/2 teaspoon 2 1/2ml Freshly-grated or ground nutmeg

  7. 1 Orange - zested Dressing

  8. 1/4 cup 82g / 2.9oz Maple syrup

  9. 1/4 cup 59ml Tangy barbecue sauce

  10. 1 Navel orange - juiced

  11. 1/4 cup 59ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste Salad

  12. 3 Romaine lettuce hearts - chopped

  13. 6 Radishes - thinly sliced

  14. 6 Scallions - trimmed, and Chopped on an angle

Instructions Jump to Ingredients ↑

  1. 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.


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