Pecan-Parmesean Chicken Tenders with Honey Mustard Dipping Sauce


Recipe courtesy of Chef Emeril Lagasse, New Orleans

Serves 12

  • 24 Ritz crackers
  • 1/2 cup toasted pecans
  • 1/4 cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
  • Coarse salt and freshly ground pepper
  • 4 cups vegetable oil
  • 1 lb boneless, skinless chicken breast halves, cut on the bias into 1/4-inch-wide strips


  • 1/4 cup honey
  • 1/4 cup Creole mustard
  • 1/4 cup mayonnaise

Pecan-Parmeseacn Chicken Tenders with Honey-Mustard Dipping Sauce

Chicken Tenders with Honey-Mustard Sauce 

Click image to enlarge.



Combine the Ritz crackers, pecans, Parmesan cheese, salt, and pepper in a food processor, and pulse until fine, 15 to 20 seconds. Transfer breading mixture to a shallow dish; set aside.

Place oil in a deep fryer or a large deep-frying pan over medium-high and heat until it reaches 370˚F on a deep-fry thermometer. Place egg whites in a separate bowl, and season with salt and pepper. Dip the chicken, one piece at a time, into the egg whites, and then into the breading mixture to coat. Transfer to a plate in a single layer. Once all of the chicken has been coated, working in batches, add chicken to hot oil. Cook until golden brown, 30 to 45 seconds. Drain, and sprinkle with additional Parmesan cheese and Essence.

In a small bowl, stir to combine honey, mustard, and mayonnaise until smooth.

Serve immediately with chicken.


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<p>Do you have a suggestion for proportions for the sauce ingredients?&nbsp; Thanks!</p>

<p>Richard's Honey Mustard Dipping Sauce... 1/4 cup Mayonnaise, 3 tablespoons honey, about 2 teaspoons (to taste &amp;/or desired consistency) Myer Lemon Juice, 3 tablespoons Creole mustard... whip well and serve.&nbsp; For a healthier version... use fat free mayo, 1 Tablespoon of honey and 1 tablespoon of Agave Nectar.</p>

<p>Hello-</p> <p>Sorry about the oversight. The proportions have been added for the sauce. Happy Super Bowl!</p>