Crispy Pecan Crusted Chicken Tenders

Elevate your spring brunch with these Crispy Pecan Crusted Chicken Tenders! This easy recipe features juicy chicken with a rich pecan coating, making it a perfect option for Easter gatherings or cozy family dinners. The satisfying crunch and flavorful blend of spices create a dish that's both comforting and impressive. Try it tonight or save it for your next special occasion! You'll love the delightful twist on a classic favorite.

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Ingredients

1 lb chicken tenderloins

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon salt

1 cup crushed pecans

1 cup panko breadcrumbs

½ cup all-purpose flour

2 large eggs

Cooking spray (or vegetable oil for frying)

Instructions

Marinate the Chicken:

In a large mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, black pepper, and salt until well combined. Add the chicken tenderloins, making sure each piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours, to allow the flavors to meld and the chicken to tenderize.

Prepare the Crust:

In a shallow dish, combine the crushed pecans with the panko breadcrumbs; mix well. In a separate shallow dish, add the all-purpose flour, and in a third dish, beat the two large eggs until the yolks and whites are fully blended. Set these stations up in the order you’ll be using them: flour, egg, and then pecan-panko mixture.

Coat the Chicken:

- Remove the marinated chicken tenderloins from the buttermilk mixture, allowing any excess buttermilk to drip off.

- First, dredge each tenderloin in the flour, making sure to shake off any extra flour.

- Next, dip the floured chicken into the beaten eggs, ensuring they are evenly coated.

- Finally, press each chicken tender into the pecan and panko mixture, making sure they are fully covered for that extra crunch.

Cook the Tenders:

- Oven Method: Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly spray it with cooking spray. Arrange the coated chicken tenders in a single layer on the rack. To enhance the crispiness, lightly spray the tops of the tenders as well. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and reach an internal temperature of 165°F (75°C).

- Frying Method: In a large skillet, pour in about ½ inch of vegetable oil and heat over medium-high heat. Once the oil is hot (you can test by dropping in a bit of batter, which should sizzle), add the chicken tenders in batches. Fry each side for approximately 3-4 minutes, or until they are golden brown and cooked through. Use a slotted spoon to transfer the cooked tenders to a plate lined with paper towels to drain excess oil.

Serve:

After cooking, let the chicken tenders rest for a few minutes to maintain their juiciness. Serve warm with your favorite dipping sauces, such as tangy honey mustard or smoky BBQ sauce for an extra flavor kick.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

- Presentation Tips: Arrange the tenders on a platter garnished with fresh parsley and lemon wedges for a pop of color, and add small bowls of dipping sauces on the side for a delightful touch.