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.
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
How to Make It
Preheat oven to 425°. Stir together crushed crackers and next 4 ingredients.
Whisk egg white just until foamy.
Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.
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.
Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.
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