Do you have a recipe for chicken tenders with pecans on them?!
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
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.
nfd?
Answers: 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
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.
nfd?
3 skinless chicken breast halves, boned or chicken tenders
2 tsp. Cajun spice
1/4 tsp. salt
4 tbsp. pecan meal or 2 tbsp. pecan halves, ground
1 egg white
2 tsp. canola oil
Apricot sauce
1 c. canned apricot nectar
2 tbsp. spicy mustard
1 tbsp. cider vinegar
1 tsp. cornstarch
Slice chicken into 1/2 inch wide strips. Set aside. Beat the egg white lightly in a wide, shallow dish. In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered. Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce. To make, combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.