Description
This Crispy Pecan Crusted Chicken Tenders recipe features tender chicken strips coated in a crunchy, flavorful pecan crust enhanced with a blend of spices. Baked to golden perfection, these chicken tenders offer a deliciously nutty and crispy alternative to traditional breaded chicken, perfect for a quick and satisfying meal.
Ingredients
Scale
Chicken
- 1.25 lbs skinless boneless chicken breasts or tenders (Choose tenders for easy eating)
Coating Mixture
- 2.5 cups pecan halves (The star ingredient)
- 2 tablespoons blanched almond flour (Helps bind the mixture)
- 1 tablespoon arrowroot flour (Keeps the coating light and crispy)
- 1 teaspoon salt (Essential for flavor)
- 0.5 teaspoon ground black pepper (Adds subtle heat)
- 0.5 teaspoon garlic powder (Brings aromatic essence)
- 0.5 teaspoon onion powder (Adds depth to flavor)
- 0.5 teaspoon smoked or sweet paprika (Choose smoked for a deeper flavor)
Liquid Coating
- 2 large eggs (Creates a sticky coating)
Garnish
- Chopped parsley (Fresh touch before serving)
Instructions
- Preheat: Preheat the oven to 400°F and line a baking sheet with parchment paper to prepare for baking.
- Prepare Chicken: Pound the chicken breasts to about ½-inch thickness to ensure even cooking and cut them into strips for tender, easy-to-eat pieces.
- Make Fine Pecan Coating: Pulse ½ cup of pecans in a food processor until they form fine crumbs. Combine these crumbs with blanched almond flour, arrowroot flour, salt, black pepper, garlic powder, onion powder, and paprika to create a flavorful coating mixture.
- Prepare Coarse Pecan Crumbs: Coarsely crush the remaining 2 cups of pecans to add an extra crunchy texture to the coating.
- Whisk Eggs: In a separate bowl, whisk the eggs thoroughly to prepare a sticky layer for the coating to adhere.
- First Coat: Coat each chicken strip evenly with the fine pecan and flour mixture, gently shaking off any excess.
- Egg Dip: Dip the coated chicken strip into the whisked eggs, allowing any excess to drip off to prevent sogginess.
- Second Coat: Roll the chicken strip in the coarsely crushed pecans, pressing gently to ensure the pieces stick well, then place each piece on the prepared baking sheet.
- Oil Spray: Lightly spray the tops of the coated chicken tenders with avocado oil cooking spray to promote browning and crispiness.
- Bake: Bake the chicken tenders for 8 minutes, then turn each piece over and bake for an additional 6 to 8 minutes until the coating is golden brown and crispy.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley, and serve warm with your preferred dipping sauces.
Notes
- You can substitute smoked paprika with sweet paprika for a milder flavor.
- Using almond flour and arrowroot flour keeps the coating gluten-free and light.
- Avocado oil spray helps achieve a crispy crust without excess oil.
- Ensure chicken is pounded evenly to avoid uneven cooking.
- Serve with dips like honey mustard, ranch, or barbecue sauce for enhanced taste.
