Panko & Parmesan crusted Chicken Tenders and Salad with Tangy Maple Dressing

You will absolutely love this recipe the chicken tenders are crisp with a nice orange citrus flavor and the dressing is tangy and sweet with a hint of pepper. 

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
• 1 cup japenese panko crumbs
• 2 tbsp of shredded Parmesan cheese
• 1 cup pecans, processed in food processor to finely chop
• 1/2 teaspoon nutmeg, freshly grated or ground
• 1 orange, zested

Dressing:

• 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

Directions

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 Panko crumbs, shredded parmesan with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then panko crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
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.