Pecan Crusted Chicken Tenders with Honey Mustard Sauce
 An irresistibly crispy coating makes these pecan-crusted chicken tenders a hit with kids and adults alike. Ingredients For Pecan Crusted Chicken Tenders 1¼ cups pecans 1¼ cups panko bread crumbs 2¼ teaspoons salt, divided 1 tablespoon sugar Heaping ¼ teaspoon cayenne pepper 2 pounds chicken tenderloins 2 eggs ½ cup all purpose flour Vegetable oil, for cooking 1¼ cups pecans 1¼ cups panko bread crumbs 2¼ teaspoons salt, divided 1 tablespoon sugar Heaping ¼ teaspoon cayenne pepper 2 pounds chicken tenderloins 2 eggs ½ cup all purpose flour Vegetable oil, for cooking For Honey Mustard Sauce ½ cup mayonnaise, best quality such as Hellmann's ½ cup whole grain mustard ¼ cup honey ½ cup mayonnaise, best quality such as Hellmann's ½ cup whole grain mustard ¼ cup honey Instructions Place the pecans in the bowl of a food processor and pulse until finely chopped (go easy -- you don't want a paste). Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground. Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line. Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) -- otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders. Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders — the paper towels will absorb any excess oil). When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes Adjust the heat as necessary so the tenders don't burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders. Make the sauce by combining the mayonnaise, mustard and honey in a small bowl. Serve alongside chicken tenders. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of oil is absorbed into the chicken tenders when frying. Make-Ahead/Freezer-Friendly Instructions: You can bread the chicken up to 4 hours ahead of time. Once coated in the pecan-panko mixture, place them on a lined baking sheet, cover with plastic wrap, and refrigerate. When ready to serve, pan-fry according to the recipe. The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.) Place the pecans in the bowl of a food processor and pulse until finely chopped (go easy -- you don't want a paste). Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground. Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line. Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) -- otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders. Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders — the paper towels will absorb any excess oil). When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes Adjust the heat as necessary so the tenders don't burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders. Make the sauce by combining the mayonnaise, mustard and honey in a small bowl. Serve alongside chicken tenders. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of oil is absorbed into the chicken tenders when frying. Make-Ahead/Freezer-Friendly Instructions: You can bread the chicken up to 4 hours ahead of time. Once coated in the pecan-panko mixture, place them on a lined baking sheet, cover with plastic wrap, and refrigerate. When ready to serve, pan-fry according to the recipe. The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.) Nutrition Information Powered by Per serving (6 servings) Calories: 880 Fat: 61 g Saturated fat: 9 g Carbohydrates: 57 g Sugar: 16 g Fiber: 5 g Protein: 29 g Sodium: 1,061 mg Cholesterol: 123 mg Per serving (6 servings) Calories: 880 Fat: 61 g Saturated fat: 9 g Carbohydrates: 57 g Sugar: 16 g Fiber: 5 g Protein: 29 g Sodium: 1,061 mg Cholesterol: 123 mg