1.5-2 lbs
chicken breast tenders or chicken strips
2 cups
raw pecan halves or pieces
1 cup
panko (or gluten free bread crumbs)
1 tsp
garlic powder
1/4 tsp
cayenne
1 tsp
salt
1 cup
all-purpose (or gluten free flour blend)
3
eggs
Homemade Buttermilk Ranch
Method
Preheat oven to 425°F.
In a food processor, pulls pecans until fine as breadcrumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.
In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.
Lightly season chicken tenders with salt and pepper. Working with one chicken tender at a time, dip in eggs, flour, eggs and then pecan mixture. (be sure to press the pecan mixture onto the chicken to be sure it is completely coated.) Set chicken on a baking sheet lined with a cooling rack or parchment paper. Repeat with remaining chicken.
Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.
Serve pecan chicken tenders warm with buttermilk ranch. Enjoy!