Saltine crackers and ground pecans make this coating for these chicken fingers extra crunchy and super flavorful.
Preheat oven to 425ºF. Mist a wire rack with cooking spray and place on top of a foil-lined broiler pan.
Combine saltines, pecans, salt and paprika in bowl of a food processor and pulse to finely grind and mix. Transfer to a shallow bowl.
Place flour in a second shallow bowl. Lightly beat together egg and 1 Tbsp. water in a third shallow bowl.
Coat each chicken strip in flour, dip in egg and dredge in cracker mixture. Arrange chicken on rack and bake until golden brown, 18 to 20 minutes.
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