This Baked Pecan Crusted Chicken Tender recipe is simple to make and delicious for both kids and adults. It's made with seasoned boneless and skinless chicken breasts, breaded in panko and toasted pecans, and baked until it's crispy and juicy.
Plus, it's extremely versatile; you can use the recipe to make a wrap or slice it up and serve it on top of a salad-If it's paired with this recipe, then you have a guaranteed hit.
How to Make Pecan-Crusted Chicken Tenders
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 500°F. Brush 2 tablespoons of oil over 2 baking sheets. For the Honey-Mustard: In a small serving bowl, mix all ingredients until smooth. Set aside.
In a small bowl, combine 1 tablespoon parsley, 2 teaspoons granulated garlic, 1 tablespoon Goya Adobo, 1 tablespoon oregano, and 1 tablespoon ground black pepper; stir to combine.
(Remove about 3 tablespoons of the rub mixture: Set aside for later use). Blot excess moisture from chicken and place them in a large bowl. Add chicken, sprinkle the dry rub on both sides of the chicken cutlets, toss to coat, and set aside.
Place the pecans in the food processor bowl and pulse until finely chopped (don't overdo it; you don't want to turn it into a paste) and set aside.
Alternatively, a chef's knife can be used to chop it very finely. Whisk together the eggs and 1 tablespoon of the reserved seasoning in a dish.
Next, place the flour in another dish and mix 1 tablespoon of the reserved seasoning. Finally, combine the breadcrumbs, chopped pecans, 2 tablespoons of oil, and the remaining reserved seasoning in another dish.
Dredge the chicken 1 at a time in the flour, quickly dunk both sides in the egg mixture, and coat both sides in the breadcrumb mixture.
Arrange the coated chicken on the prepared baking sheets, spacing evenly, and bake until cooked through golden brown and at an internal temperature of 165 degrees F, about 12 minutes.
Transfer the Baked Pecan Crusted Chicken Tenders to a platter and serve the Chipotle Honey-Mustard alongside for dipping.
Pair with
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Recipe
Easy Pecan Crusted Chicken Tenders
Equipment
Ingredients
For the Pecan Crusted Chicken Tenders:
- Zest from 2 lemons or limes
- 1 kg (2.2 pounds) chicken tenderloins or chicken breast cut into 1- to 1 ½-inch strip
- 2 teaspoons granulated garlic
- 2 teaspoons Goya Adobo con Pimienta or 2 teaspoons kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- ½ tablespoon paprika
- 1 tablespoon ground black pepper
- 1 cup Plain Panko bread crumbs
- ¾ cup plain bread crumbs
- 1-¾ cups pecans , toasted
- 1 cup All-purpose flour flour
- 3 large eggs , beaten
- 2 tablespoons peanut oil , sunflower oil, or olive oil plus for greasing the baking sheet (You can use any neutral-flavored oil; I have listed the one I typically use.)
For the Chipotle Honey-Mustard Sauce:
- ½ cup mayonnaise such as Hellmann's
- ¼ cup honey
- ¼ cup Dijon mustard or whole grain mustard
- ¼ teaspoon paprika
- ¼ teaspoon granulated garlic
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lemon or lime juice or distilled vinegar
- ¼ teaspoon ground black pepper
- 1 tablespoon ground chipotle pepper powder; adjust to taste
Instructions
- Preheat the oven to 500°F. Brush 2 tablespoons of oil over 2 baking sheets.
For the Chipotle Honey-Mustard Sauce:
- In a small serving bowl, mix all ingredients until smooth. Set aside.
For the Pecan Crusted Chicken Tenders:
- In a small bowl, combine 1 tablespoon parsley, 2 teaspoons granulated garlic, 2 teaspoons Goya Adobo, 1 tablespoon oregano, 1 tablespoon ground black pepper, and 1 tablespoon chipotle powder stir to combine. (Remove 3 tablespoons of the rub mixture: Set aside for later use). Blot excess moisture from chicken and place them in a large bowl. Add chicken and sprinkle the dry rub on both sides of the chicken cutlets, toss to coat, and set aside.
- Place the pecans in the food processor bowl and pulse until finely chopped (don't overdo it; you don't want to turn it into a paste) and set aside. Whisk together the eggs and 1 tablespoon of the reserved seasoning in a dish. Next, place the flour in another dish and mix 1 tablespoon of the reserved seasoning.
- Finally, combine the breadcrumbs, chopped pecans, 2 tablespoons of oil, and the remaining reserved seasoning in another dish. Dredge the chicken 1 at a time in the flour, quickly dunk both sides in the egg mixture, and coat both sides in the breadcrumb mixture.
- Arrange the coated chicken on the prepared baking sheets, spacing evenly, and bake until they are cooked through and golden brown and at an internal temperature of 165 degrees F, about 12 minutes. Transfer the Baked Pecan Crusted Chicken Tenders to a platter and serve the Chipotle Honey-Mustard alongside for dipping.
Notes
- To store: Refrigerate leftover Pecan Crusted Chicken Tenders in an airtight container for up to 3 days.
- To reheat: In a preheated 400 F oven for 8 to 10 minutes until it crisps up again, or in the microwave, until heated through; they may be soggy.
- Cooked Pecan Crusted Chicken Tenders can be frozen for up to 3 months.
- Toss a bit of peanut oil, extra-virgin olive oil, or any neutral-flavored oil to the breadcrumbs before baking to help deepen the breadcrumbs' flavor and help them get toasty and golden brown.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
