1 c pecans, finely sliced in a food processor/blender .
1 1/3-2 lbs chicken tenders .
fresh ground black pepper .
3 romaine lettuce hearts, shredded .
6 radishes, thinly sliced .
salt .
1/2 tsp freshly grated nutmeg .
1 c all-purpose flour .
Dressing .
1/4 c extra-virgin olive oil .
1 orange, zest of .
1/4 c tangy barbecue sauce .
fresh ground black pepper .
1 dash milk .
2 eggs, beaten with .
1 navel orange, juice of
Directions
Step #1 Heat 1 ½ to 2 inches oil over med-heat/flame In a large-ish skillet.
Step #2 Spice up chicken tenders with salt & pepper.
Step #3 Set out 3 shallow dishes; place flour in one; eggs beaten with milk in a second; in the third dish, nutmeg, ground pecans, mix the bread crumbs, & orange zest.
Step #4 In batches, then egg, coat tenders in flour, then bread crumb/pecan mixture.
Step #5 Fry tenders in small batches, 6-7 mins, & drain them on paper towels.
Step #6 For dressing: mix maple syrup, barbecue sauce, & orange juice; whisk in oil & set aside while cooking chicken.
Step #7 In a large bowl, radishes, mix romaine, & scallions; toss with ¾ of the dressing; season this with salt & pepper to taste.
Step #8 Top with pecan-crusted chicken tenders & drizzle remaining dressing over the top.
Enjoy the Pecan-Crusted Chicken Tenders over Salad recipe