Pecan-Cornmeal Dredge – a delicious recipe with pecans, flour, cornmeal, shallots, kosher salt, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Stir together pecans, flour, cornmeal, shallots, kosher salt, rosemary, and black pepper in a large bowl. Store in refrigerator in an airtight container up to 1 week.
2
TO MAKE PECAN CHICKEN TENDERS: Place Pecan-Cornmeal Dredge in a shallow bowl. Whisk together 1 large egg and 1/2 cup milk in another shallow bowl. Dip 16 chicken breast tenders, 1 at a time, in egg mixture; dredge in Pecan-Cornmeal Dredge. Pour vegetable oil to depth of 2 inches into a Dutch oven; heat to 325u00b0. Fry chicken, in batches, in hot oil 5 to 6 minutes or until done. Drain on a wire rack over paper towels. Makes 4 servings Hands-on 35 min., Total 35 min.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups coarsely chopped pecans, 2 cups all-purpose flour, 1 cup plain yellow cornmeal, 1/2 cup chopped shallots, and more.
Yes, Pecan-Cornmeal Dredge falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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