Pecan-Crusted Chicken Tenders over Salad

• 1 13-2 lbs chicken tenders
• salt
• fresh ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten with
• 1 dash milk
• 1 cup plain breadcrumbs
• 1 cup pecans, finely chopped in a food processor
• 12 teaspoon freshly grated nutmeg
• 1 orange, zest of
• 14 cup maple syrup
• 14 cup tangy barbecue sauce
• 1 navel orange, juice of
• 14 cup extra virgin olive oil
• 3 romaine lettuce hearts, shredded
• 6 radishes, thinly sliced
• 6 scallions, trimmed and chopped on an angle
• salt
• fresh ground black pepper

1. Heat 1 1/2 to 2 inches oil over medium heat in a large skillet.
2. Season chicken tenders with salt and pepper.
3. Set out 3 shallow dishes; place flour in one; eggs beaten with milk in a second; in the third dish, combine the bread crumbs, ground pecans, nutmeg, and orange zest.
4. In batches, coat tenders in flour, then egg, then bread crumb/pecan mixture.
5. Fry tenders in small batches, 6-7 minutes, and drain them on paper towels.
6. For dressing: combine maple syrup, barbecue sauce, and orange juice; whisk in oil and set aside while cooking chicken.
7. In a large bowl, combine romaine, radishes, and scallions; toss with 3/4 of the dressing; season with salt and pepper to taste.
8. Top with pecan-crusted chicken tenders and drizzle remaining dressing over the top.

chicken tenders, salt, fresh ground black pepper, flour, eggs, milk, breadcrumbs, pecans, nutmeg, orange, maple syrup, barbecue sauce, orange, extra virgin olive oil, romaine lettuce hearts, radishes, scallions, salt, fresh ground black pepper

Taken from www.food.com/recipe/pecan-crusted-chicken-tenders-over-salad-218156 (may not work)