NBA City Pecan Chicken Tenders
Bayou Flour Ingredients:
- 4 cups all-purpose flour
- 1 1/2 Tbsp paprika
- 3 Tbsp seasoned salt
- 3 Tbsp granulated garlic
- 3 Tbsp cornstarch
- Pinch cayenne pepper
Buttermilk Batter Ingredients:
- 2 cups tempura flour
- 8 cups buttermilk
- 2 beaten eggs
Pecan Breading Ingredients:
- 8 cups Japanese breadcrumbs
- 2 cups chopped pecans
- 4 Tbsp crushed red pepper
- 1 1/2 Tbsp white pepper
- 1 Tbsp Kosher salt
Oriental mustard Ingredients:
- 3 oz ground dry mustard
- 3 oz apple cider vinegar
- 2 eggs, beaten
- 3 oz granulated sugar
Preparation:
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.
Makes: 4Source:
Submitted by: Recipe Group Member
Date:
