Ingredients
1¼cuppecans
1¼cuppanko bread crumbs
2¼tspsalt,divided
1tbspsugar
¼tspcayenne pepper
2lbschicken tenderloins
2eggs
½cupall purpose flour
vegetable oil,for cooking
½cupmayonnaise
½cupwhole grain mustard
¼cuphoney
Preparation
Place the pecans in the bowl of a food processor and pulse until finely chopped. Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine.
Set up 3 large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish.
Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.
Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere.
Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.
Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels.
When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown.
Using tongs, flip the tenders and cook for 1 to 2 minutes, until the second side is also golden. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders.
Make the sauce by combining the mayonnaise, mustard and honey in a small bowl.
Serve alongside chicken tenders, and enjoy!
