Save to Pinterest Crispy, golden chicken tenders coated in a savory pecan crust, offering a delightful crunch and nutty flavor, perfect for a family meal or party appetizer.
This dish quickly became a family favorite, especially because it combines a crunchy texture with juicy chicken in every bite.
Ingredients
- Chicken: 1 lb (450 g) chicken tenders or boneless, skinless chicken breasts, cut into strips
- Pecan Coating: 1 cup (120 g) pecan halves or pieces, 1 cup (60 g) panko breadcrumbs, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- Breading Station: 2 large eggs, 2 tbsp Dijon mustard
- For Baking (Optional): Cooking spray or 2 tbsp olive oil
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C) Line a baking sheet with parchment paper or lightly grease it
- Prepare Pecan Mixture:
- In a food processor, pulse pecans until finely chopped Do not over-process Transfer to a shallow bowl and mix with panko, paprika, garlic powder, salt, and black pepper
- Mix Egg Coating:
- In another bowl, whisk eggs and Dijon mustard together
- Dry Chicken:
- Pat chicken tenders dry with paper towels
- Coat Chicken:
- Dip each chicken strip into the egg mixture, allowing excess to drip off, then coat thoroughly in the pecan mixture Press gently to adhere
- Arrange Chicken:
- Arrange coated chicken tenders in a single layer on the prepared baking sheet Lightly spray with cooking spray or drizzle with olive oil for extra crispiness
- Bake:
- Bake for 18 to 20 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F 74°C)
- Serve:
- Serve immediately with your favorite dipping sauce
Save to Pinterest We always enjoy making this recipe together as a family, especially when everyone gets involved in coating the chicken strips.
Serving Suggestions
Pair with honey mustard, ranch, or barbecue sauce for dipping to enhance the flavor experience.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.
Variations
For a spicy kick, add 1/4 tsp cayenne pepper to the pecan mixture or try swapping Dijon mustard for spicy mustard.
Save to Pinterest This recipe is simple yet delicious, making it perfect for busy weeknights or entertaining guests.
Common Recipe Questions
- → How do you achieve a crispy pecan coating on chicken?
Pulse pecans finely and mix with panko breadcrumbs and spices. Dip chicken into an egg and mustard wash to help the coating adhere, then bake until golden for a crisp texture.
- → Can I substitute pecans with other nuts?
Yes, walnuts or almonds can be used instead of pecans to add a different nutty flavor while maintaining crunchiness.
- → What is the recommended cooking temperature and time?
Bake the coated chicken tenders at 400°F (200°C) for 18–20 minutes, flipping halfway to ensure even crisping and thorough cooking.
- → How can I make this dish gluten-free?
Use gluten-free panko breadcrumbs or crushed rice crackers in place of regular panko to keep the coating gluten-free.
- → What sauces pair well with pecan-crusted chicken tenders?
Honey mustard, ranch, and barbecue sauce complement the nutty coating and add extra layers of flavor to the dish.
- → Is it necessary to use Dijon mustard in the egg wash?
Dijon mustard helps boost flavor and adhesion of the pecan coating, but it can be omitted if preferred or substituted with a mild mustard.