Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

Ingredients

• 0.3 cup tangy barbecue sauce 
• 1 cup bread crumbs plain
• 1.3 pounds chicken tenderloins 
• 2  eggs with 1 tablespoon milk or water beaten
• 1 cup flour all-purpose
• 1  juice of orange juiced
• 0.3 cup maple syrup 
• 0.5 teaspoon nutmeg freshly grated
• 0.3 cup olive oil extra-virgin
• 1  orange zest 
• 1 cup pecans finely
• 6  radishes thinly sliced
• 3  hearts romaine lettuce chopped
• 6 servings salt and pepper black freshly ground
• 6  scallions trimmed chopped
• 6 servings vegetable oil for frying

Equipment

• bowl
• paper towels
• whisk

Directions

1. Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes.
2. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes.
3. Drain tenders on paper towels.
4. Combine maple syrup, barbecue sauce and orange juice in a bowl.
5. Whisk in oil and season with salt and pepper.
6. Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
7. Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.