Baked Pecan-Crusted Chicken Tenders

By: Natalie Mortimer and Holly Erickson

Serving Size: 14

Cook Time: 35 mins

Baked pecan-crusted chicken tenders are a delicious (and nutritious) twist on a family favorite! Simple to make, this recipe will become a go-to weeknight family dinner dish – or holiday party appetizer. And serve alongside this buttermilk ranch dip if you’d like for even more flavor!



2 cups raw pecan pieces

1 1/2 to 2 pounds chicken breast tenders or chicken strips

1 cup panko (or gluten free bread crumbs)

1 teaspoon garlic powder

1/4 teaspoon cayenne

1 teaspoon salt

3 large eggs

1 cup all-purpose flour (or gluten free flour blend)

Buttermilk Ranch Dip (optional)

1/4 cup buttermilk

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon parsley

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried dill

1/2 teaspoon salt


  1. Preheat oven to 425 degrees F.
  2. In a food processor, pulse pecans until fine as breadcrumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.
  3. In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.
  4. Lightly season chicken tenders with salt and pepper. Working with one chicken tender at a time, dip in eggs, flour and then pecan mixture. (be sure to press the pecan mixture onto the chicken to be sure it is completely coated.) Set chicken on a baking sheet lined with a cooling rack or parchment paper. Repeat with remaining chicken.
  5. Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.
  6. While chicken is baking prepare buttermilk ranch dressing by combining all ingredients in a small bowl and whisking until smooth.
  7. Serve pecan-crusted chicken tenders warm. If desired, pair with with buttermilk ranch dip.

*Nutritional do not account for buttermilk ranch dip

Nutritional Facts:





Saturated Fat