Pecan Crusted Chicken Tenders and Salad with Tangy

Name: Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup maple syrup; 1/4 cup tangy barbecue sauce; 1 navel orange, juiced; 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; 3 hearts romaine lettuce, chopped; 6 radishes, thinly sliced; 6 scallions, trimmed and chopped on an angle

Servings: persons

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
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

1
Heat 1 1/2 to 2 inches of oil over medium high heat.
2
Season chicken tenders with salt and pepper.
3
Set out 3 shallow dishes.
4
Place flour in 1 dish, eggs beaten with water or milk in a second.
5
In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
6
Coat tenders in batches in flour, then egg, then bread crumb mixture.
7
Fry tenders in small batches 6 to 7 minutes.
8
Drain tenders on paper towels.
9
Combine maple syrup, barbecue sauce and orange juice in a bowl.
10
Whisk in oil and season with salt and pepper.
11
Combine romaine, radishes and scallions in a large salad bowl or on a serving platter.
12
Toss with 3/4 of the dressing.
13
Season with salt and pepper, to your taste.
14
Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
15
Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Vegetable oil, for frying, 1 1/3 to 2 pounds chicken tenders, Salt and freshly ground black pepper, 1 cup all-purpose flour, and more.

Yes, Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions