Honey Mustard Pecan Chicken Strips with Zesty Slaw

1. Prepare Slaw Mixture

In a large mixing bowl, whisk together ½ cup mustard, ¼ cup mayonnaise, and honey until smooth. Set aside ½ cup of this honey mustard mixture for serving. Add the sliced red cabbage and scallions to the large bowl with the remaining mustard mixture. Sprinkle with ½ teaspoon salt and toss until the slaw is well coated. Set aside.

2. Set Up Breading Station

Pour flour into a second bowl. In a third bowl, blend the remaining 2 tablespoons mustard with the remaining ¼ cup mayonnaise. In a food processor, pulse the pecans until finely ground, approximately 15 pulses. Transfer the ground pecans to a shallow dish and stir in the panko breadcrumbs.

3. Season Chicken

Dry the chicken tenderloins with paper towels and season evenly with the remaining 1 teaspoon salt.

4. Coat the Chicken

One by one, coat the chicken tenderloins in flour, shaking off any excess. Dip into the mayonnaise and mustard mixture, followed by pressing them into the pecan-panko mixture to ensure a thorough crust.

5. Fry the Tenders

Heat the vegetable oil in a 12-inch nonstick skillet over medium heat until it shimmers. Cook the chicken strips in batches, careful not to overcrowd the skillet. Each batch should be golden brown and cooked through after 3 to 5 minutes per side. Adjust the heat as necessary to prevent burning. Once cooked, transfer the chicken strips to a paper towel-lined plate to drain.