Imagine biting into a chicken tender so perfectly crispy, so delightfully crunchy, that every mouthful is a symphony of texture and flavor. Our Pecan Crust Baked Chicken Tenders aren't just another boring dinner option – they're a culinary adventure that transforms ordinary chicken into a gourmet experience. With a golden, nutty coating that crackles with each bite and a juicy interior that melts in your mouth, these chicken tenders will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken tenders
- 1 cup pecans, finely chopped
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- In a food processor or using a sharp knife, finely chop the pecans until they reach a breadcrumb-like consistency. Transfer to a shallow mixing bowl.
- Add breadcrumbs to the chopped pecans and mix thoroughly. Season the pecan-breadcrumb mixture with salt and pepper, stirring to distribute the seasonings evenly.
- In a separate shallow bowl, whisk together the beaten egg and Dijon mustard until well combined. This will help the pecan crust adhere to the chicken.
- Pat the chicken tenders dry with paper towels to remove excess moisture. This helps the coating stick better and ensures a crispier crust.
- Dip each chicken tender first into the egg-mustard mixture, allowing excess to drip off. Then immediately coat in the pecan-breadcrumb mixture, pressing gently to ensure an even, thick coating.
- Arrange the coated chicken tenders on the prepared baking sheet, leaving space between each tender to ensure even cooking and crispy edges.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check doneness.
- Remove from the oven and let the chicken tenders rest for 3-5 minutes. This helps retain moisture and allows the crust to set.
- Serve hot with your favorite dipping sauce, such as honey mustard, ranch, or a spicy aioli.
Tips
- Pat chicken tenders completely dry before coating to ensure maximum crispiness and better adhesion of the pecan crust.
- Use a food processor to get the most uniform, fine pecan crumb for an even, crispy coating.
- Don't overcrowd the baking sheet – give each tender space to ensure all sides get beautifully golden and crisp.
- Use a meat thermometer to guarantee perfectly cooked chicken every time, avoiding both undercooked and dry meat.
- Let the tenders rest for a few minutes after baking to help the crust set and keep the meat juicy.
- Experiment with different dipping sauces to find your perfect flavor combination – from tangy BBQ to creamy ranch.
- For extra flavor, consider adding herbs like thyme or rosemary to your pecan-breadcrumb mixture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 120mg
