Pecan-Encrusted Chicken Fingers with Honey-Mustard Dipping Sauce



4 servings (serving size: about 2 chicken tenders and 1 tablespoon honey mustard)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 25 Minutes
Other: 10 Minutes

Nutritional Information

Calories 300
Fat 12.6 g
Satfat 1.4 g
Protein 29.5 g
Carbohydrate 17.8 g
Cholesterol 66 mg
Iron 1.9 mg
Sodium 601 mg
Caloriesfromfat 38 %
Fiber 2.1 g
Calcium 48 mg


1 teaspoon cornstarch
1 teaspoon lemon juice
1 large egg white
1 cup fresh breadcrumbs
1/2 cup very finely chopped pecans
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1 pound chicken breast tenders
Cooking spray
2 tablespoons stone-ground mustard
2 tablespoons honey


Preheat oven to 450°.

Combine first 3 ingredients in a shallow dish; stir well. Combine breadcrumbs and next 7 ingredients in another shallow dish.

Dip chicken tenders in egg white mixture. Dredge chicken in breadcrumb mixture, pressing firmly to coat. Place chicken on a wire rack, and let stand 10 minutes. Place a jelly-roll pan in oven to heat while chicken stands.

Coat chicken tenders well with cooking spray. Remove hot pan from oven; coat with cooking spray. Place chicken on pan in a single layer. Bake at 450° for 20 to 25 minutes or until chicken is done.

While chicken bakes, combine mustard and honey in a small bowl; stir well. Serve chicken tenders with honey-mustard.