Pecan-Cornmeal Dredge

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 cups flour all-purpose
• 1 tablespoon rosemary fresh chopped
• 1 tablespoon kosher salt 
• 2 cups pecans coarsely chopped
• 0.5 cup shallots chopped
• 1 cup cornmeal plain yellow

Equipment

• bowl
• paper towels
• whisk
• wire rack
• dutch oven

Directions

1. 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.
2. Place Pecan-Cornmeal Dredge in a shallow bowl.
3. 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.
4. Pour vegetable oil to depth of 2 inches into a Dutch oven; heat to 32
5. Fry chicken, in batches, in hot oil 5 to 6 minutes or until done.
6. Drain on a wire rack over paper towels. Makes 4 servings Hands-on 35 min., Total 35 min.
7. PACKAGE PECAN-CORNMEAL DREDGE IN: Weck Tall 7-oz. Glass Jar ($50; westelm.com)