1 (18.4-oz.) package boneless, skinless chicken breast tenderloins
2 large eggs
1/2 cup buttermilk
Vegetable cooking spray
Garnish: green onion curls
How to Make It
Place pecans in a single layer in a shallow pan.
Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.
As another reviewer mentioned the coating was very soft, even though I sprayed them before baking, which usually helps crisp up "oven fried" foods. It really wasn't that flavorful and I ended up wishing I would've just ate the pecans by themselves...I love pecans!
I made this recipe using full size chicken breasts that I pounded until thin. It was quite good; however, my husband and I thought it needed a little more kick. I plan to add just a touch of cayenne pepper next time to spice it up.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.