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NBA City's Pecan Chicken Tenders

5 lbs. chicken tenders

Bayou flour:
4 C. all-purpose flour
1 1/2 T. paprika
3 T. seasoned salt
3 T. granulated garlic
3 T. cornstarch
pinch cayenne pepper

Buttermilk Batter:
2 C. tempura flour
8 C. buttermilk
2 beaten eggs

Pecan Breading:
8 C. Japanese breadcrumbs
2 C. chopped pecans
4 T. crushed red pepper
1 1/2 T. white pepper
1 T. Kosher salt

Oriental Mustard:
3 oz. ground dry mustard
3 oz. apple cider vinegar
2 eggs, beaten
3 oz. granulated sugar

Toss chicken in flour. Dip tenders into buttermilk wash, allowing excess to drip off. Place tenders in pecan breading, scooping mixture on top and pressing coating lightly on tenders. Deep fry until golden.

For sauce, mix dry mustard with cider vinegar. Let rest, covered, at room temperature overnight. Combine mustard mixture with 2 beaten eggs and sugar. Using a double boiler, cook until sauce thickens. Cool before serving with chicken tenders.

Yield: 20 servings.

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