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Pecan Crusted Chicken Tenders


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January 28th, 2007, 07:39 AM
Lindsey608's Avatar Platinum Supermommy
Join Date: Dec 2005
Location: TX
Posts: 18,126
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This is a modified Rachel Ray recipe..

Pecan Crusted Chicken Tenders

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

Dressing:
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
Salt and freshly ground black pepper


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. Season with salt & pepper to taste.


Instead of frying you can also bake these at 425 degrees for about 20 minutes. The sweet dipping sauce took a few bites to get used to but now I love it!! Sooo yummy!
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