As with the other reviews this was an easy healthful recipe. My husband thought these were very good. We will definitely be using this recipe again. The ease of baking over frying was an added benefit. I also used chicken breast and followed another recipe of soaking the pieces in buttermilk (recommended 1 hour to 1 day) for 8 hours.
Pecan-Crusted Chicken Tenders
onegr8smile Posted: 05/06/10
aggiegirl96 Posted: 09/13/09
This was just delicious! I had chicken breasts already so I also just cut them into strips. I used bread crumbs instead of saltines as well. My huband gave it a 9 out of ten, and he's only done that with half a dozen recipes or so. Will make again soon!
NatalieGwen Posted: 11/01/09
Excellent healthy version of something that kids (and adults) love! I grind a whole bag of pecans so I have them ready.
westernbabe Posted: 01/13/10
I was excited about trying this recipe, but was greatly disappointed. The chicken was very tender, but the breading really didn't have a good taste. I will not make this again.
NorthernSpie Posted: 07/29/10
Had high hopes for this recipe but both my husband and I were very disappointed. Dry and without taste.
Cchilson4 Posted: 02/16/11
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.
TheAspiringChef Posted: 01/30/13
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.
magyargirl Posted: 12/15/13
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.