Ingredients
2
lb uncooked chicken breast tenders (not breaded), cut into 1-inch-wide strips
1
cup buttermilk
1
cup ground pecans
2/3 cup yellow cornmeal
2/3 cup grated Parmesan cheese
1
tablespoon Cajun seasoning
1
tablespoon paprika
2
eggs, beaten
Vegetable oil for deep frying
Honey mustard, if desired
Preparation
In large resealable food-storage plastic bag, place chicken and buttermilk. Seal bag; refrigerate 1 hour. Remove chicken from buttermilk, discarding buttermilk.
In shallow bowl, mix pecans, cornmeal, cheese, Cajun seasoning and paprika. Dip chicken in eggs; roll in pecan mixture to coat, shaking off excess. In deep fryer or heavy Dutch oven, heat 1 1/2 inches oil to 350°F. Fry chicken in batches 2 to 3 minutes or until golden brown. Drain on paper towels. Serve with honey mustard.
