Special thanks to: PD, Houston, TX Servings: 4 Directions: 1 package chicken tenders 1 beaten egg 1/4 cup flour salt and pepper to taste 1 1/2 cups finely chopped Surratt Farms fresh pecans 1/4 inch canola oil for skillet Rinse and dry chicken tenders. Salt and pepper strips to taste. Dredge lightly in flour and then egg. Roll in chopped pecans, set aside. Heat oil in pan to about medium high. Place strips in pan and cook about 2 minutes on each side. Place on paper towels to drain. Secret is to use chicken strips about 1/4 inch thick so the chicken gets thoroughly cooked through and the pecans get toasted to a delicate brown. Special Notes: My husband really enjoys these strips dipped in whipped sweet potatoes with a little Tobasco sauce added to the potatoes. These are also great as appetizers. They're good hot or cold.