Tom Fitzmorris

Chicken Tenders with Pepper Jelly and Spinach Salad

Preparation info

  • Makes

    eight

    entrée salads

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This dish will help you get rid of some of that pepper jelly you’re always getting as gifts (or the pepper jelly you made yourself that you can’t seem to unload). Maybe the stuff would be in greater demand if it came with a recipe like this one.

Ingredients

  • 1 cup pepper jelly
  • 2 Tbsp. orange juice
  • 2 cups

Method

  1. Preheat the broiler with the broiler pan about 4 inches from the heat.
  2. Whisk the pepper jelly and orange juice together and set aside. Combine the flour, Creole seasoning, and salt in a wide bowl. Dust (don’t dredge!) the chicken tenders with the seasoned flour.