Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dre

• portionen: 6 servings
• gesamtzeit: 30 minutes

Zutaten

Vegetable oil, for frying

1 1/3 to 2 pounds chicken tenders

Salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, beaten with a splash of milk or water

1 cup plain bread crumbs

1 cup pecans, processed in food processor to finely chop

1/2 teaspoon nutmeg, freshly grated or ground

1 orange, zested

1/4 cup maple syrup

1/4 cup tangy barbecue sauce

1 navel orange, juiced

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

3 hearts romaine lettuce, chopped

6 radishes, thinly sliced

6 scallions, trimmed and chopped on an angle

Anweisungen

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.

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

Notizen

The picture looks old and gross, but this is delicious. I’ve been making it for 20 years.

Nährwertangaben

• Kalorien: 1367
• Gesamtfett: 108g
• Gesättigtes Fett: 11g
• Cholesterin: 105mg
• Natrium: 1145mg
• Gesamtkohlenhydrate: 77g
• Ballaststoffe: 9g
• Zucker insgesamt: 20g
• Eiweiß: 29g