Pecan-Crusted Chicken Tenders with Honey Mustard Slaw
By Amanda LuchtelPublished on October 18, 2022
Time
50 minutes
Yield
Serves 4
Ingredients
½ cup plus 2 tablespoons spicy brown mustard, divided½ cup mayonnaise, divided¼ cup honey ½ head red cabbage, halved, cored, and sliced thin (6 cups)3 scallions, sliced thin1½ teaspoons table salt, divided½ cup all-purpose flour ¾ cup pecans 1 cup panko bread crumbs 1½ pounds chicken tenderloins, trimmed1 cup vegetable oil for frying
Before You Begin
To save time, slice the cabbage in a food processor fitted with a slicing disk.
Instructions
- Whisk ½ cup mustard, ¼ cup mayonnaise, and honey in large bowl until smooth. Reserve ½ cup mustard mixture. Add cabbage, scallions, and ½ teaspoon salt to remaining mustard mixture and toss to combine.
- Place flour in second bowl. Combine remaining 2 tablespoons mustard and remaining ¼ cup mayonnaise in third bowl. Pulse pecans in food processor until finely ground, about 15 pulses. Transfer to shallow dish and mix in panko. Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt.
- Add chicken to bowl with flour and toss to coat. Transfer chicken to bowl with mayonnaise mixture and toss to coat. Working with 2 pieces chicken at a time, coat chicken with panko mixture, pressing gently to adhere; transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Cook half of tenderloins until golden brown and cooked through, 3 to 5 minutes per side, adjusting heat if crust begins to burn. Transfer to paper towel–lined plate. Repeat with remaining tenderloins. Serve tenderloins with slaw and reserved sauce.
Time
50 minutesYield
Serves 4Ingredients
½ cup plus 2 tablespoons spicy brown mustard, divided
½ cup mayonnaise, divided
¼ cup honey
½ head red cabbage, halved, cored, and sliced thin (6 cups)
3 scallions, sliced thin
1½ teaspoons table salt, divided
½ cup all-purpose flour
¾ cup pecans
1 cup panko bread crumbs
1½ pounds chicken tenderloins, trimmed
1 cup vegetable oil for frying
Ingredients
½ cup plus 2 tablespoons spicy brown mustard, divided
½ cup mayonnaise, divided
¼ cup honey
½ head red cabbage, halved, cored, and sliced thin (6 cups)
3 scallions, sliced thin
1½ teaspoons table salt, divided
½ cup all-purpose flour
¾ cup pecans
1 cup panko bread crumbs
1½ pounds chicken tenderloins, trimmed
1 cup vegetable oil for frying
Ingredients
½ cup plus 2 tablespoons spicy brown mustard, divided
½ cup mayonnaise, divided
¼ cup honey
½ head red cabbage, halved, cored, and sliced thin (6 cups)
3 scallions, sliced thin
1½ teaspoons table salt, divided
½ cup all-purpose flour
¾ cup pecans
1 cup panko bread crumbs
1½ pounds chicken tenderloins, trimmed
1 cup vegetable oil for frying
Why This Recipe Works
Pecans added a surprising crunch to the coating of these crowd-pleasing chicken tenders.
Before You Begin
To save time, slice the cabbage in a food processor fitted with a slicing disk.
Instructions
- Whisk ½ cup mustard, ¼ cup mayonnaise, and honey in large bowl until smooth. Reserve ½ cup mustard mixture. Add cabbage, scallions, and ½ teaspoon salt to remaining mustard mixture and toss to combine.
- Place flour in second bowl. Combine remaining 2 tablespoons mustard and remaining ¼ cup mayonnaise in third bowl. Pulse pecans in food processor until finely ground, about 15 pulses. Transfer to shallow dish and mix in panko. Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt.
- Add chicken to bowl with flour and toss to coat. Transfer chicken to bowl with mayonnaise mixture and toss to coat. Working with 2 pieces chicken at a time, coat chicken with panko mixture, pressing gently to adhere; transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Cook half of tenderloins until golden brown and cooked through, 3 to 5 minutes per side, adjusting heat if crust begins to burn. Transfer to paper towel–lined plate. Repeat with remaining tenderloins. Serve tenderloins with slaw and reserved sauce.
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