Pecan-Encrusted Chicken Fingers with Honey-Mustard Dipping Sauce

Yield: 4 servings (serving size: about 2 chicken tenders and 1 tablespoon honey mustard)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 12.6g
  • Saturated fat: 1.4g
  • Protein: 29.5g
  • Carbohydrate: 17.8g
  • Cholesterol: 66mg
  • Iron: 1.9mg
  • Sodium: 601mg
  • Calories from fat: 38%
  • Fiber: 2.1g
  • Calcium: 48mg


  • 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


  1. Preheat oven to 450°.
  2. Combine first 3 ingredients in a shallow dish; stir well. Combine breadcrumbs and next 7 ingredients in another shallow dish.
  3. 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.
  4. 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.
  5. While chicken bakes, combine mustard and honey in a small bowl; stir well. Serve chicken tenders with honey-mustard.
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