Photo: Hector Sanchez; Styling: Caroline M. Cunningham
2 cups coarsely chopped pecans
2 cups all-purpose flour
1 cup plain yellow cornmeal
1/2 cup chopped shallots
1 tablespoon kosher salt
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
How to Make It
Stir together pecans, flour, cornmeal, shallots, kosher salt, rosemary, and black pepper in a large bowl. Store in refrigerator in an airtight container up to 1 week.
TO MAKE PECAN CHICKEN TENDERS: Place Pecan-Cornmeal Dredge in a shallow bowl. Whisk together 1 large egg and 1/2 cup milk in another shallow bowl. Dip 16 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. Makes 4 servings Hands-on 35 min., Total 35 min.