Dinner · Chicken
Pecan-Crusted Chicken Tenders
Chicken tenders coated in ground pecans and panko and baked crisp. Serve with honey mustard.
⏱ 35 min (15 min prep, 20 min cooking)
🍽 Serves 4 · about 4 tenders
kid friendly
dairy free
ContainsEggs, Tree nuts, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Chicken
- 1½ lb Chicken tenderloins
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Coating
- ⅓ cup All-purpose flour
- 2 Eggs, large
- 1 tbsp Dijon-style mustard
- 1 cup Pecans
- ½ cup Panko breadcrumbs
- ½ tsp Paprika
- ½ tsp Garlic powder
- 1 tsp Cooking spray
Honey mustard
- 2 tbsp Honey
- 2 tbsp Dijon-style mustard
- 2 tbsp Mayonnaise (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet, wire rack, food processor, 3 shallow dishes, instant-read thermometer.
- Heat the oven to 425°F. Set the rack on the baking sheet and coat it with cooking spray.
- Pulse the pecans in the food processor until they look like coarse crumbs. Mix with the panko, paprika and garlic powder in a shallow dish.
- Put the flour in a second dish. Whisk the eggs and 1 tablespoon mustard in a third.
- Season the chicken with salt and pepper. Dip each tender in flour, then egg, then press into the pecan mix. Set on the rack and spray the tops lightly. Wash your hands after handling raw chicken.
- Bake 15 to 20 minutes, until golden and a thermometer in the thickest tender reads 165°F.
- Stir the honey, mustard and mayonnaise (if using) together for dipping.
🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadCoat the tenders up to 4 hours ahead and refrigerate on the rack.
❄️ FreezerFreeze baked tenders up to 3 months. Reheat at 400°F to 165°F, about 12 minutes.
↺ LeftoversSlice over a salad or tuck into a wrap; reheat to 165°F.
🧒 With kidsHoney is not safe for babies under 1 year old.
Gluten-free swapUse gluten-free flour and gluten-free panko.
Nut free swapUse all panko and add 2 tablespoons parmesan.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.