Pecan Chicken Fingers

Instead of a flour coating, these chicken fingers are dredged in a spicy mixture of pecans and wheat germ. The nuts and wheat germ not only add a toasted, nutty flavor to the chicken, they also create a crust with extra crunch. These chicken fingers are high in fat and calories because of the pecans, but it's the heart-healthy type of fat. The serving size is 4 ounces instead of 6 because, in addition to the chicken, the pecans, wheat germ, and buttermilk all provide protein.

Yield: 6 servings (serving size: about 4 ounces)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 0.0%
  • Fat: 29.7g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 33.5g
  • Carbohydrate: 10.8g
  • Fiber: 4.3g
  • Cholesterol: 76mg
  • Iron: 11.1mg
  • Sodium: 420mg
  • Calcium: 50mg


  • 1 1/2 cups chopped pecans, toasted and coarsely ground
  • 1/2 cup toasted wheat germ
  • 1/4 cup sesame seeds
  • 1 tablespoon Creole or Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup low-fat buttermilk
  • 1 1/2 pounds chicken tenders
  • 3 tablespoons light butter, melted
  • Cooking spray


  1. 1. Preheat oven to 400°.
  2. 2. Combine first 7 ingredients in a shallow dish. Pour the buttermilk into a second shallow dish. Dip chicken in buttermilk; dredge in pecan mixture.
  3. 3. Place chicken on a jelly roll pan coated with cooking spray. Drizzle butter evenly over chicken. Bake at 400° for 20 minutes or until chicken is done. Serve warm.
  4. carbo rating: 7
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