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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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