Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Pecan Chicken Tenders deliver a taste of the South thanks to coarsley chopped pecans in the cornmeal mixture.
Makes 4 servings
Total time: 35 Minutes
1 large egg
1/2 cup milk
16 chicken breast tenders
Place Pecan-Cornmeal Dredge in a shallow bowl. Whisk together egg and milk in another shallow bowl. Dip 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 325°. Fry chicken, in batches, in hot oil 5 to 6 minutes or until done. Drain on a wire rack over paper towels.