Pecan-Crusted Chicken Tenders

Southern Living
Pecan-Crusted Chicken Tenders Recipe
Photo: Van Chaplin; Styling: Vanessa McNeil Rocchio
Crunchy chicken fingers get faux-fry flavor after a quick bake in the oven. The saltines add crunch and the pecans add nutty flavor. Pair with a side and your choice of sauce, for dipping.
Makes 8 servings


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16 saltine crackers, finely crushed
1/4 cup pecans, ground
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg white
Vegetable cooking spray
1 1/2 pounds chicken tenders
1/4 cup all-purpose flour


Prep: 15 Minutes
Cook: 20 Minutes

1. Preheat oven to 425°. Stir together crushed crackers and next 4 ingredients.

2. Whisk egg white just until foamy.

3. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.

4. Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

5. Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.

Created date

February 2008

Nutritional Information

Calories 152
Caloriesfromfat 0.0 %
Fat 4.3 g
Satfat 0.3 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 19.5 g
Carbohydrate 8 g
Fiber 0.8 g
Cholesterol 46 mg
Iron 1.2 mg
Sodium 494 mg
Calcium 9 mg