Instructions:

NBA City Pecan Chicken Tenders

Yield: 20 servings

5 pounds chicken tenders

Bayou Flour
4 cups all-purpose flour
1 1/2 tablespoons paprika
3 tablespoons seasoned salt
3 tablespoons granulated garlic
3 tablespoons cornstarch
Pinch cayenne pepper

Buttermilk Batter
2 cups tempura flour
8 cups buttermilk
2 beaten eggs

Pecan Breading
8 cups Japanese breadcrumbs
2 cups chopped pecans
4 tablespoons crushed red pepper
1 1/2 tablespoons white pepper
1 tablespoon Kosher salt

Oriental mustard
3 ounces ground dry mustard
3 ounces apple cider vinegar
2 eggs, beaten
3 ounces granulated sugar

Toss chicken in flour. Dip tenders into buttermilk wash, allowing excess to drip off. Place tenders in pecan breading, scooping mixture on top and pressing coating lightly on tenders. Deep fry until golden.

For sauce, mix dry mustard with cider vinegar. Let rest, covered, at room temperature overnight.

Combine mustard mixture with 2 beaten eggs and sugar. Using a double boiler, cook until sauce thickens. Cool before serving with chicken tenders.