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Pecan Crusted Chicken Tenders with Chipotle Honey Mustard Sauce

Easy Pecan Crusted Chicken Tenders

Camila Benitez
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.
5 from 66 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 18 Chicken Tenders

Tools

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

How to Store & Reheat
  • 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.
Make-Ahead
The Pecan Crusted Chicken Tenders can be made ahead of time, which is great if you want to save time on the day of serving. You can prepare the Pecan Crusted Chicken Tenders up to the point of coating them in the pecan crust and then freeze them in a container or resealable plastic bag for up to three months. When you're ready to cook them, take them out of the freezer and let them thaw in the fridge overnight.
You can then bake them as directed in the recipe. The Chipotle Honey-Mustard Sauce can also be made and stored in a fridge for a week. This sauce is great for dipping chicken tenders and other foods such as french fries, veggies, or sandwiches. Making the Pecan Crusted Chicken Tenders and sauce ahead of time is a great way to ensure you have a tasty and convenient meal or snack whenever needed.
How to Freeze
To freeze the Pecan Crusted Chicken Tenders, prepare the chicken tenders up to the point of coating them in the pecan crust. Then, arrange them in a single layer on a baking sheet lined with parchment paper and freeze for a few hours until solid. Once frozen, transfer them to an airtight container or resealable plastic bag and store them in the freezer for up to three months.
When you're ready to cook them, preheat the oven as directed in the recipe and bake the frozen Pecan Crusted Chicken Tenders tenders for 25-30 minutes or until golden brown and cooked through. Freezing the chicken tenders is a great way to save time and have a convenient meal or snack on hand.
Notes:
  • 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 Facts
Easy Pecan Crusted Chicken Tenders
Amount per Serving
Calories
217
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Cholesterol
 
65
mg
22
%
Sodium
 
227
mg
10
%
Potassium
 
280
mg
8
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
15
g
30
%
Vitamin A
 
215
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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