Pecan Crusted Chicken with Tangy Maple Dressing
Whew, that's a mouthfull. We love this recipe. The dressing is scrumptious and the chicken is a close second. It's really great for summer. (Borrowed from Rachel Ray).
Chicken
• Oil for frying
• Salt and Pepper
• 1 c. All-Purpose Flour
• 2 eggs, beaten with a splash of milk
• 1 c. Plain Bread Crumbs
• 1 c. Pecans, finely chopped
• 1/2 t. Nutmeg
• 1 Orange, zested
• 1 1/3–2 lbs. Chicken Tenders
Heat 1 1/2–2 inches oil over medium-high heat. Season checken with salt and pepper. Set out 3 shallow dishes. Place flour in first, eggs in second. Combine bread crumbs, pecans, nutmeg and zest in third. Coat tenders in each mixture. Fry in small batches 6-7 minutes. Drain on paper towels.
Dressing
• 1/4 c. Maple Syrup
• 1/4 c. Tangy BBQ Sauce
• 1 Navel Orange, juiced
• 1/4 c. EVOO
• Salt and Pepper
Whisk ingredients together and serve with green salad and chicken tenders. (I like to use Romaine, carrots and scallions).
Chicken
• Oil for frying
• Salt and Pepper
• 1 c. All-Purpose Flour
• 2 eggs, beaten with a splash of milk
• 1 c. Plain Bread Crumbs
• 1 c. Pecans, finely chopped
• 1/2 t. Nutmeg
• 1 Orange, zested
• 1 1/3–2 lbs. Chicken Tenders
Heat 1 1/2–2 inches oil over medium-high heat. Season checken with salt and pepper. Set out 3 shallow dishes. Place flour in first, eggs in second. Combine bread crumbs, pecans, nutmeg and zest in third. Coat tenders in each mixture. Fry in small batches 6-7 minutes. Drain on paper towels.
Dressing
• 1/4 c. Maple Syrup
• 1/4 c. Tangy BBQ Sauce
• 1 Navel Orange, juiced
• 1/4 c. EVOO
• Salt and Pepper
Whisk ingredients together and serve with green salad and chicken tenders. (I like to use Romaine, carrots and scallions).
posted by Sylvia at
3:49 PM
2 Comments:
Know what I said when I first read this? I don't even know what EVOO is... then it dawned on me...
That's a Rachel Ray-ism. Takes a lot less time to say and write. Glad you were quick-witted enough to figure it out!
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