Description
Pecan crusted chicken tenders bring serious crunch to your dinner table, delivering golden-brown goodness that makes weeknight meals totally delightful. Coating tender chicken with nutty pecans creates a simple yet impressive protein that comes together faster than ordering takeout.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken breasts
Dry Coating:
- 2 cups pecan halves
- 1 cup all-purpose flour
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
Seasonings and Liquids:
- 2 large eggs
- ½ cup milk or buttermilk
- ¼ cup vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F and spread 2 cups pecan halves on a baking sheet. Toast for 8-10 minutes until they release a rich, nutty aroma. Allow them to cool completely.
- Pulse the cooled pecans in a food processor until finely ground, stopping before they turn into paste. Alternatively, crush them in a sealed plastic bag using a rolling pin.
- Mix the ground pecans with ½ cup panko breadcrumbs, ¼ cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish.
- Pat 1.5 lbs chicken breast strips dry using paper towels to ensure a crispy coating.
- Create three separate shallow dishes: one with 1 cup flour, another with 2 beaten eggs mixed with ½ cup milk, and the third with the pecan crust mixture.
- Roll each chicken strip in flour, shaking off any excess to create a light, even layer.
- Dunk the floured chicken into the egg mixture, letting surplus liquid drip back into the dish.
- Press the egg-coated chicken firmly into the pecan crust, ensuring complete and even coverage.
- Heat ¼ cup vegetable oil in a large skillet over medium heat until it shimmers slightly.
- Carefully place breaded chicken strips in the hot oil, keeping them spaced apart. Cook 3-4 minutes per side until they turn golden brown.
- Transfer cooked strips to a paper towel-lined plate to absorb excess oil.
- Raise oven temperature to 400°F and line a baking sheet with parchment paper.
- Arrange chicken strips on the baking sheet in a single layer without touching each other.
- Bake for 15-20 minutes, flipping halfway through, until they reach an internal temperature of 165°F and develop a crispy, golden exterior.
- Serve immediately with your favorite dipping sauce for maximum crunch and flavor.
Notes
- Toast the pecans carefully to enhance their flavor without burning, watching closely during the 8-10 minute baking time.
- Use a food processor for more consistent pecan crumbs, which helps create a more even coating on the chicken.
- Pat chicken strips completely dry before breading to ensure the crust adheres perfectly and becomes wonderfully crisp.
- For gluten-free adaptation, swap panko with almond flour or gluten-free breadcrumbs and use cornstarch instead of wheat flour.
- Prep Time: 20-25 minutes
- Cook Time: 26-34 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 437 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg