How To Make Baked Pecan Crusted Chicken Fingers
This pecan crusted chicken recipe will yield juicy chicken fingers, coated with ground pecans for extra crunch, for a hearty dinner meal!
Serves:
Ingredients
- 1½lbschicken breasts,or tenders, skinless boneless
- 2cupspecan halves
- 3tbspall purpose flour,spooned and leveled
- 1tspsalt
- ½tspground black pepper
- ½tspsmoked paprika
- 2large eggs
- parsley,chopped, for garnish, optional
Instructions
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Set out 3 medium sized bowls. Set aside. Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with a silicone baking mat or parchment paper, or coat heavily with nonstick spray. Set aside.
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If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders, cut in half lengthwise. Set aside.
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Pulse ½ cup of pecan halves in a food processor or a blender until fine crumbs are formed.
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In another medium bowl, mix the pecan crumbs with flour, salt, pepper, and paprika. Set aside.
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Pulse the remaining pecan halves into coarse crumbs. Pour them into another medium bowl. Finally, whisk the 2 eggs until beaten in the 3rd medium bowl.
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Coat each chicken strip in the flour-ground pecan mixture, shaking off any excess. Then, dip in the egg and let any excess drip off. Then generously roll in the coarsely chopped pecans, shaking off any excess.
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Place the chicken strips on the prepared baking sheet.
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Bake for 10 minutes. Turn each piece over and continue baking for about 10 minutes more until the outside is crisp and the centers are cooked through.
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Serve chicken fingers with a garnish of parsley, some honey mustard, and/or favorite condiment. Enjoy!
Recipe Notes
Store any leftovers in the refrigerator for up to 2 days.
Nutrition
- Calories: 925.51kcal
- Fat: 71.81g
- Saturated Fat: 11.18g
- Trans Fat: 0.25g
- Monounsaturated Fat: 36.84g
- Polyunsaturated Fat: 19.42g
- Carbohydrates: 16.01g
- Fiber: 6.89g
- Sugar: 2.84g
- Protein: 58.53g
- Cholesterol: 269.15mg
- Sodium: 786.19mg
- Calcium: 98.58mg
- Potassium: 856.52mg
- Iron: 4.63mg
- Vitamin A: 133.46µg
- Vitamin C: 5.21mg
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