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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This was excellent. I used breadcrumbs, and hot paprika, that gave it a little kick. I used the honey mustard dipping sauce from another recipe (oven fried chicken fingers with honey mustard dipping sauce) and served it with baked potato and mixed vegetables. Chicken was just as good as in a restaurant, and it was BAKED, not fried. Hubby loved it also.
These came out ok, but if I make this again I'd add much more seasoning and crush up the saltines more (I think I might just throw them in the food processor and grind them up with the pecans). I also used "stir-fry chicken" vs. chicken tenders which, I think, are a little thinner?, so next time I would cook a little less as the chicken was on the verge of being too dry.
I don't like the taste of paprika too much and mostly use it to add color to a dish. I should have remembered that and used much less than 2 tsp. Also, I had to use more than one egg white but I'm going to chalk that up to the size of the eggs. I always make recipes again to see what I thought needed changing works. The only thing I'll change the next time I make this is the paprika.