Pecan-Parmesean Chicken Tenders with Honey Mustard Dipping Sauce
Recipe courtesy of Chef Emeril Lagasse, New Orleans
Pecan-Parmeseacn Chicken Tenders with Honey-Mustard Dipping 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.