Pecan-Crusted Chicken Tenders (Crispy Baked)
Savor the rich, nutty aroma of Pecan-Crusted Chicken Tenders, a modern take on the Southern classic. Perfectly seasoned and crispy, this dish offers a delightful crunch paired with juicy, tender chicken. Inspired by the timeless tradition of Southern fried chicken, these tenders are enhanced with a sophisticated twist—a pecan-crusted exterior that brings both texture and flavor to your plate.
Equipment
- Large oven-safe skillet (12-inch / 30cm)
- Rimmed baking sheet
- Parchment paper
- 2 shallow dishes or pie plates (for breading station)
- Instant-read thermometer
- Wire cooling rack (for reheating leftovers)
Ingredients
- 1 ½ pounds chicken tenders preferably organic for best flavour, about 680g
- 1 cup pecans finely chopped, about 110g
- ½ cup panko breadcrumbs about 30g
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt to taste
- ½ teaspoon black pepper freshly ground
- 2 large eggs beaten
- 2 tablespoons olive oil for searing
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced). Line a rimmed baking sheet with parchment paper.
- In a shallow dish, combine the chopped pecans, panko breadcrumbs, smoked paprika, garlic powder, salt, and pepper.1 cup pecans, 1/2 cup panko breadcrumbs, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- In another shallow dish, beat the eggs lightly until smooth.2 large eggs
- Dip each chicken tender into the beaten eggs, letting excess drip off, then lay it in the pecan mixture and press down firmly with your palm. Flip and press again on the other side — pecans are chunkier than breadcrumbs and need firm pressure to adhere. Repeat until all tenders are coated.1 1/2 pounds chicken tenders, 2 large eggs, 1 cup pecans, 1/2 cup panko breadcrumbs, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Heat olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, add the chicken tenders and cook for about 3 minutes per side or until the crust is golden brown and crispy.2 tablespoons olive oil, 1 1/2 pounds chicken tenders
- Transfer the seared tenders to the prepared baking sheet. Bake for 8-10 minutes until the internal temperature reaches 165°F / 74°C on an instant-read thermometer.1 1/2 pounds chicken tenders
Notes
Storage: Keep leftover tenders in an airtight container in the fridge for up to 3 days. Reheat on a wire rack set over a baking sheet at 375°F / 190°C for 8-10 minutes to restore crispiness — avoid the microwave, which turns the crust chewy.
Freezing: Cool cooked tenders completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Keeps for up to 2 months. Reheat from frozen at 400°F / 200°C for 15 minutes, flipping halfway.
Make-Ahead: Bread the tenders up to 24 hours ahead and store covered in the fridge. Do not sear until ready to cook or the crust will soften.
Spicier Version: Add ¼ teaspoon cayenne pepper to the pecan-panko mixture for a subtle heat that complements the smoky paprika.
Pro Tip: Press the pecan coating firmly onto each tender with both hands, flip, and press again. Pecans are chunkier than regular breadcrumbs and need extra pressure to bond to the egg wash — a light dip won't hold during searing.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 10gProtein: 43gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 202mgSodium: 579mgPotassium: 804mgFiber: 3gSugar: 2gVitamin A: 448IUVitamin C: 2mgCalcium: 57mgIron: 2mg
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