Pecan Chicken Tenders deliver a taste of the South thanks to coarsley chopped pecans in the cornmeal mixture.
Southern Living DECEMBER 2013
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.
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