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

Julie Grimes
Recipe by Southern Living December 2013

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Makes 5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 7-oz. Glass Jar ($50; westelm.com)

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