Description
Baked Pecan Crusted Chicken Tenders are a fun (and healthy) twist on a traditional American classic. A prep-ahead option and short ingredient list make this the perfect weeknight meal.
Ingredients
Scale
- 2 cups pecans
- 2 garlic cloves, roughly chopped
- 1 TBS paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 eggs
- 1 TBS dijon mustard
- splash of Sriracha
- 1.5 lbs chicken breasts, sliced into tenders
Instructions
- Heat oven to 400. Lightly coat a baking rack with non-stick spray and place it on top of a foil lined baking sheet.
- CHICKEN “CRUST”: In a food processor fitted with S blade, add pecans, garlic, paprika, salt and pepper. Pulse until topping is a little more course than the texture of sand.
- EGG COATING: Place 2 beaten eggs in a shallow bowl, with lid. Add 1 Tbs dijon mustard and place of Sriracha. Whisk to combine.
- DREDGE: Dredge chicken in egg, coat with pecan mixture, and arrange on prepared baking rack.
- COOK: Cook chicken for 20-30 minutes (cooking time will depend on the size of your chicken tenders) or until no longer pink in center. Allow to cool and then serve immediately.