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!
Ingredients:
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
Process:
- Preheat oven to 425 degrees F.
- In a food processor, pulse pecans until fine as breadcrumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.
- In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.
- 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.
- Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.
- While chicken is baking prepare buttermilk ranch dressing by combining all ingredients in a small bowl and whisking until smooth.
- Serve pecan-crusted chicken tenders warm. If desired, pair with with buttermilk ranch dip.
*Nutritional do not account for buttermilk ranch dip
Nutritional Facts:
Calories
340
Fat
21g
Saturated Fat
3.5g
Sodium
540mg
Carbs
23g
Fiber
2g
Protein
14g