Pecan Crusted Chicken Tenders Salad

By Connie

Ingredients

• Ingredients:
• Vegetable oil for frying
• 1 1/2 to 2 lb chicken tenders
• Salt and pepper
• 1 cup flour
• 2 eggs beaten with a little milk or water
• 1 cup plain or Panko bread crumbs
• 1 cup pecans, processed in food processor to fine
• chop
• can use 1/2 tsp nutmeg and 1 orange zested if you make Tangy Maple Dressing
• Balsamic Vinegarette
• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 2 to 3 tsp Dijon mustard
• 4 tsp granulated sugar
• 1/2 tsp salt
• 1 tsp minced garlic (2 cloves)
• Mix in blender but not too long or gets too thick
• Tangy Maple Dressing
• 1/4 cup maple syrup
• 1/4 cup tanty barbecue sauce
• 1 navel orange, juiced
• 1/4 cup EVOO
• salt and pepper
• Combine syrup, bbq sauce and juice in bowl. Whish in oil and season with s & p.

Preparation

Step 1

Directions:

Heat 1-1/2 to 2 " oil over medium high heat. Season chicken with S & P. Set out 3 bowls . Place flour in one, egg mixture in one - and the combination of bread crumbs & pecans in another. Coat chicken in flour - dip in egg - roll in pecan mix and fry in small batches 6 to 7 minutes. Drain on paper towels. I finish them in oven for a bit. Can freeze in layers with paper towels between layers.