Ingredients
- Dressing:
- Oil for frying
- 1 1/3 - 2 lbs chicken tenders
- salt and freshly ground pepper to taste
- 1 cup flour
- 2 eggs beaten with a splash of milk or water
- 1 cup plain bread crumbs
- 1 cup pecans, finely chopped in a food processor
- 1/2 tsp nutmeg
- freshly grated or ground zest of 1 orange
- 1/4 cup maple syrup
- 1/4 cup tangy barbecue sauce
- juice of 1 navel orange
- 1/4 cup extra virgin olive oil
- Salad:
- 3 hearts Romaine lettuce, shredded
- 6 radishes, thinly sliced
- 6 scallions, trimmed and chopped at an angle
- salt and freshly ground pepper to taste
Preparation
Step 1
Heat 1 1/2- 2 inches oil in skillet over medium high heat.
Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in one dish and beaten egg mixture in second dish. In third dish, combine bread crumbs with ground pecans, nutmeg, and orange zest.
Coat tenders in batches in flour, then egg mixture, then pecan mixture. Fry tenders in small batches, 6-7 minutes and drain them on paper towels.
Dressing:
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and set aside while cooking chicken tenders.
Salad:
Combine romaine, radishes, and scallions in large salad bowl. Toss with 3/4 of the dressing, season with salt and pepper to taste.
When serving, top salad with chicken tenders and drizzle more dressing to taste.