Easy Pecan Crusted Chicken Tenders
User Reviews
5
Easy Pecan Crusted Chicken Tenders
Description
This recipe starts by seasoning chicken tenderloins with a blend of garlic, oregano, parsley, paprika, black pepper, and chipotle powder. The pecans are toasted and finely chopped for texture and flavor, mixed with panko and breadcrumbs. The chicken is dredged in flour seasoned with some of the rub, dipped in beaten egg also containing some rub, and finally coated in the pecan breadcrumb mixture.
Baked at 500°F on oiled baking sheets, the chicken cooks quickly to a golden, crispy crust that contrasts with the tender meat. The accompanying chipotle honey-mustard sauce combines mayonnaise, honey, Dijon mustard, chipotle powder, and other seasonings, giving a creamy, sweet, smoky dip that complements the spice and crunch of the chicken.
These tenders are suitable for snacking, casual meals, or dipping presentations. The recipe allows for freezing the tenders after coating, making them convenient to prepare in advance. Reheating crisps up the crust again, maintaining texture.
The sauce can be made ahead and refrigerated for a week, useful for dipping other foods as well. Storing leftovers in airtight containers in the refrigerator for up to three days keeps the tenders ready to reheat without losing crispness if warmed in the oven.
Ingredients
For the Pecan Crusted Chicken Tenders:
- lemon zest from 2 lemons or limes
- 1 kg chicken tenderloin or chicken breast, cut into 1- to 1 ½-inch strips, 2.2 pounds
- 2 teaspoons granulated garlic
- 2 teaspoons Goya Adobo con Pimienta or 2 teaspoons kosher salt
- 1 tablespoon oregano dried
- 1 tablespoon parsley dried
- ½ tablespoon paprika
- 1 tablespoon black pepper ground
- 1 cup panko bread crumbs plain
- ¾ cup bread crumbs plain
- 1-¾ cups pecans , toasted
- 1 cup all-purpose flour
- 3 egg beaten, large
- 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 lemon juice fresh lemon or lime juice, or distilled vinegar
- ¼ teaspoon black pepper ground
- 1 tablespoon chipotle pepper powder ground, 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
- Store leftover chicken tenders in an airtight container for up to three days in the refrigerator.
- Reheat in a 400°F oven for 8 to 10 minutes to restore crispness, or microwave, understanding this may soften the crust.
- Freeze prepared, breaded chicken tenders for up to three months before baking; thaw overnight in the fridge before cooking.
- The chipotle honey-mustard sauce can be made ahead and stored refrigerated for up to one week; great for dipping chicken, fries, or veggies.
- To deepen breadcrumb flavor and promote golden browning, toss breadcrumbs with a bit of neutral oil before coating.
User Reviews
Overall Rating
5
You'll Also Love
