Chef Bob's Pecan Crusted Chicken

Chef Bob's Pecan Crusted Chicken

With Honey Mustard Vinaigrette

8 chicken tenders (raw) or 1 large boneless/skinless chicken breast cut into strips

1 T of chicken seasoning (see recipe below)

¼ cup of buttermilk

½ cup of Tanner's Pecan Meal

3 T of Plain Flour

1 cup of Pecan oil

Chicken Seasoning:

6 T of kosher salt, 3 T of Paprika, 1 t or less of cayenne pepper (mix together, keep in air tight container)

Season chicken with seasoning mix, add buttermilk, and mix Tanner's Pecan Meal and plain flour in a bowl.

Coat Chicken with Tanner's Pecan Meal mixture, fry in Pecan oil for 3-4 minutes at 350 degrees

Honey Mustard Vinaigrette:

2 T of White Balsamic Vinegar, 2 T of Dijon Mustard, 1 T of honey, 3-4 T of Pecan Oil, Salt and Pepper

Mix till well blended

Noon Cooking - February 22, 2011