Pecan-Cornmeal Dredge

Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Coarsely chopped pecans, shallots, and rosemary are part of this Southern-flavored Pecan-Cornmeal Dredge.

 

This recipe goes with Pecan Chicken Tenders

Yield: Makes 5 1/2 cups
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. PACKAGE PECAN-CORNMEAL DREDGE IN: Weck Tall 28.7-oz. Glass Jar ($4.50; westelm.com)
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pecan-Cornmeal Dredge Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy