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Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Pecan-Cornmeal Dredge

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


This recipe goes with Pecan Chicken Tenders

Southern Living DECEMBER 2013

  • Yield: Makes 5 1/2 cups
  • Hands-on: 15 Minutes
  • Total: 15 Minutes


  • 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


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.

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


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Pecan-Cornmeal Dredge Recipe