How To Make Pecan Crusted Chicken Tenders with Honey Mustard Sauce
Grab a bite of these crunchy chicken tenders, crusted with pecans for extra bite, and served with a tangy honey-mustard sauce, for a mouthwatering meal!
Pecan Crusted Chicken Tender:
Place the pecans in the bowl of a food processor and pulse until finely chopped. Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine.
Set up 3 large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish.
Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.
Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere.
Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.
Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels.
When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown.
Using tongs, flip the tenders and cook for 1 to 2 minutes, until the second side is also golden. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders.
Honey Mustard Sauce:
Make the sauce by combining the mayonnaise, mustard and honey in a small bowl.
Serve alongside chicken tenders, and enjoy!
- Calories: 871.41kcal
- Fat: 59.69g
- Saturated Fat: 9.17g
- Trans Fat: 0.04g
- Monounsaturated Fat: 25.54g
- Polyunsaturated Fat: 19.51g
- Carbohydrates: 57.33g
- Fiber: 5.20g
- Sugar: 15.74g
- Protein: 29.05g
- Cholesterol: 122.82mg
- Sodium: 1061.10mg
- Calcium: 90.69mg
- Potassium: 479.49mg
- Iron: 3.47mg
- Vitamin A: 26.15µg
- Vitamin C: 1.63mg
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