03-19-2005, 06:54 PM
Yield: 20 servings
5 pounds chicken tenders
Bayou Flour
4 cups all-purpose flour
1 1/2 tablespoons paprika
3 tablespoons seasoned salt
3 tablespoons granulated garlic
3 tablespoons cornstarch
Pinch cayenne pepper
Buttermilk Batter
2 cups tempura flour
8 cups buttermilk
2 beaten eggs
Pecan Breading
8 cups Japanese breadcrumbs
2 cups chopped pecans
4 tablespoons crushed red pepper
1 1/2 tablespoons white pepper
1 tablespoon Kosher salt
Oriental mustard
3 ounces ground dry mustard
3 ounces apple cider vinegar
2 eggs, beaten
3 ounces granulated sugar
Toss chicken in flour. Dip tenders into buttermilk wash, allowing excess to drip off. Place tenders in pecan breading, scooping mixture on top and pressing coating lightly on tenders. Deep fry until golden.
For sauce, mix dry mustard with cider vinegar. Let rest, covered, at room temperature overnight.
Combine mustard mixture with 2 beaten eggs and sugar. Using a double boiler, cook until sauce thickens. Cool before serving with chicken tenders.
5 pounds chicken tenders
Bayou Flour
4 cups all-purpose flour
1 1/2 tablespoons paprika
3 tablespoons seasoned salt
3 tablespoons granulated garlic
3 tablespoons cornstarch
Pinch cayenne pepper
Buttermilk Batter
2 cups tempura flour
8 cups buttermilk
2 beaten eggs
Pecan Breading
8 cups Japanese breadcrumbs
2 cups chopped pecans
4 tablespoons crushed red pepper
1 1/2 tablespoons white pepper
1 tablespoon Kosher salt
Oriental mustard
3 ounces ground dry mustard
3 ounces apple cider vinegar
2 eggs, beaten
3 ounces granulated sugar
Toss chicken in flour. Dip tenders into buttermilk wash, allowing excess to drip off. Place tenders in pecan breading, scooping mixture on top and pressing coating lightly on tenders. Deep fry until golden.
For sauce, mix dry mustard with cider vinegar. Let rest, covered, at room temperature overnight.
Combine mustard mixture with 2 beaten eggs and sugar. Using a double boiler, cook until sauce thickens. Cool before serving with chicken tenders.