Ingredients

• Vegetable oil, for frying
• 1 1/3 to 2 pounds chicken tenders
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten with a splash of milk or water
• 1 cup plain bread crumbs
• 1 cup pecans, processed in food processor to finely chop
• 1/2 teaspoon nutmeg, freshly grated or ground
• 1 orange, zested
• 1/4 cup maple syrup
• 1/4 cup tangy barbecue sauce
• 1 navel orange, juiced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 hearts romaine lettuce, chopped
• 6 radishes, thinly sliced
• 6 scallions, trimmed and chopped on an angle

Instructions

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. 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. Drain tenders on paper towels.
2. Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
3. 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.
4. Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.