1 ½ to 2 pounds chicken breast tenders or chicken strips
1 cup panko (or gluten free bread crumbs)
1 tsp. garlic powder
¼ tsp. cayenne
1 tsp. salt
3 large eggs
1 cup all-purpose flour (or gluten free flour blend)
Buttermilk Ranch Ingredients (Optional)
¼ cup buttermilk
½ cup mayonnaise
1½ cup sour cream
1 tsp. parsley
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried dill
½ tsp. salt
Directions
Chicken Tenders Directions
Preheat oven to 425°.
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.
Serve pecan-crusted chicken tenders warm. If desired, pair with buttermilk ranch dip.
Buttermilk Ranch Directions (Optional)
While the chicken bakes, combine all ingredients in a small bowl and whisk until smooth.
This recipe uses our Pecan Pieces. Shop now and add a little personality to your new favorite dish!
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