"Fried" Pecan Chicken Fingers

Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.

Southern Living Cooking School APRIL 2007

  • Yield: Makes 6 to 8 servings


  • 1 cup pecan halves
  • 1 1/2 cups all-purpose baking mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (18.4-oz.) package boneless, skinless chicken breast tenderloins
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable cooking spray
  • Garnish: green onion curls


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.


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"Fried" Pecan Chicken Fingers Recipe