I love the tartness of cranberries and the crunch of “oven-fry” type chicken, so this dish was an easy choice for me!
Pecan Chicken Fingers with Cranberry-Orange Sauce
Yields 4 servings
- 1 cup fresh or frozen cranberries
- 1/2 cup orange marmalade
- 1 1/2 Tbsp. Dijon or coarse grain mustard
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup pecan halves
- 3/4 cup panko breadcrumbs
- 1 1/2 pound chicken, cut into tenderloins
- Salt and pepper
- 1/3 cup vegetable oil
In a small saucepan, simmer together cranberries and orange marmalade over medium heat for approximately 6 minutes, until mixture has thickened and cranberries have popped. Remove from the heat, and stir in the mustard.
While the cranberry sauce is simmering, pull out three shallow dishes. In one dish, place the flour; in the second dish, place the lightly beaten eggs. Set these two dishes aside.
Pulse pecans in a food processor until finely ground. Place the ground pecans into the third shallow dish along with the panko bread crumbs. Stir to combine.
Pat the chicken dry with a paper towel, and season with salt and pepper. Working one chicken tender at a time, dredge the chicken first in flour, then egg, and finally the pecan panko mixture. Press gently to ensure the panko mixture sticks to the chicken.
Heat a few tablespoons of oil in a large nonstick skillet over medium heat until shimmering. Cook half the chicken until golden-brown, about 3 minutes per side. Drain the chicken on a paper towel lined plate. Wipe out the skillet, then repeat with the remaining oil and chicken.
Serve with cranberry-orange dipping sauce.
Recipe found at Pink Parsley; originally adapted from Cook’s Illustrated