Lauren McDuffie's Crunchy Pecan Chicken Tenders with Vanilla Maple Mustard

Ingredients:

3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 cup Cane River Mammoth or Elliott Pecans
1/2 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
2 eggs, beaten
8 boneless, skinless chicken tenderloins
Neutral flavored cooking oil, such as canola or vegetable
2/3 cup Dijon mustard
1 tablespoon coarse ground mustard (optional)
2 tablespoons maple syrup (or to taste)
1/2 teaspoon vanilla
2 tablespoons mayonnaise
Pinch cayenne pepper

Directions:

Warm, toasted pecans make the perfect breading for freshly fried chicken tenders -- and there's no need to go to a restaurant to get them. This recipe is a foolproof crowd-pleaser, and I recommend serving this as an appetizer or piled up on top of a crunchy green salad. The sauce easily doublesas a dressing, and its sweetness perfectly highlights the salty, toasted pecan flavor.

Make the vanilla mustard sauce:
Stir together Dijon mustard, coarse ground mustard (if using), maple syrup, vanilla, mayonnaise, and cayenne in a small bowl. Season with salt and pepper to taste. Adjust sweetness with more maple syrup if desired.
Pour the flour onto a large plate and season lightly with salt and pepper.
In a food processor, pulse pecans, panko breadcrumbs, Parmesan cheese, and a pinch of salt until finely ground. Pour onto a second large plate.
Add oil to a depth of 1 inch in a large, deep-sided skillet set over medium-high heat.
Coat each piece of chicken in seasoned flour, shaking off any excess, then dip in beaten egg, and finally dredge in the panko-pecan mixture, pressing it onto each tender. Lay coated tenders on a sheet pan until ready to fry.
Working in batches, fry tenders in hot oil until golden brown and crispy, about 4–5 minutes per side. Add more oil between batches as needed.
Transfer fried tenders to a baking sheet fitted with a rack, season with salt, and serve hot with vanilla mustard sauce.