Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 1 1/3-2 lbs chicken tenders
• salt
• fresh ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten with
• 1 dash milk
• 1 cup plain breadcrumbs
• 1 cup pecans, finely chopped in a food processor
• 1/2 teaspoon freshly grated nutmeg
• 1 orange, zest of
• Dressing:
• 1/4 cup maple syrup
• 1/4 cup tangy barbecue sauce
• 1 navel orange, juice of
• 1/4 cup extra virgin olive oil
• 3 romaine lettuce hearts, shredded
• 6 radishes, thinly sliced
• 6 scallions, trimmed and chopped on an angle
• salt
• fresh ground black pepper

Directions

1. Heat 1 ½ to 2 inches oil over medium heat in a large skillet.

2. Season chicken tenders with salt and pepper.

3. Set out 3 shallow dishes; place flour in one; eggs beaten with milk in a second; in the third dish, combine the bread crumbs, ground pecans, nutmeg, and orange zest.

4. In batches, coat tenders in flour, then egg, then bread crumb/pecan mixture.

5. Fry tenders in small batches, 6-7 minutes, and drain them on paper towels.

6. For dressing: combine maple syrup, barbecue sauce, and orange juice; whisk in oil and set aside while cooking chicken.

7. In a large bowl, combine romaine, radishes, and scallions; toss with ¾ of the dressing; season with salt and pepper to taste.

8. Top with pecan-crusted chicken tenders and drizzle remaining dressing over the top.

Email to a friend | Print this recipe | Back