# What You'll Need:
→ Chicken
01 - 1 lb chicken tenders or boneless, skinless chicken breasts, cut into strips
→ Pecan Coating
02 - 1 cup pecan halves or pieces
03 - 1 cup panko breadcrumbs
04 - 1/2 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Breading Station
08 - 2 large eggs
09 - 2 tablespoons Dijon mustard
→ For Baking (Optional)
10 - Cooking spray or 2 tablespoons olive oil
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pulse pecans in a food processor until finely chopped. Transfer to a shallow bowl and mix with panko, paprika, garlic powder, salt, and black pepper.
03 - Whisk eggs and Dijon mustard together in a separate bowl.
04 - Pat chicken tenders dry with paper towels.
05 - Dip each chicken strip into the egg mixture, allowing excess to drip off, then coat thoroughly in the pecan mixture, pressing gently to adhere.
06 - Place coated chicken tenders in a single layer on the prepared baking sheet. Lightly spray with cooking spray or drizzle with olive oil to enhance crispiness.
07 - Bake for 18 to 20 minutes, flipping halfway through, until coating is golden brown and chicken reaches an internal temperature of 165°F.
08 - Serve immediately with your preferred dipping sauce.
