We always look for ways to include some healthy fat when cooking chicken (a previous example here) and we think we have a winner.
I waffled on the name of these. Pecan-Crusted Chicken worked for me. Mrs. Cotton kept calling them chicken fingers though. If you cook for kids or the picky eater - you may want to go with ”Chicken Fingers.”
These are hands-on and therefore a bit more interesting to make. So, if you’ve got kids, grand kids, or anyone that needs something to do to keep them busy and out of trouble (takes one to know one), get them to help you out.
As they kind of turn out like chicken tenders, you can bust out any of your favorite dipping sauces if you choose. They don’t need to be dipped into anything, but the option remains.
1/2 c pecans, ground
4 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 eggs whites
8 chicken tenders (3 or 4 breasts cut into chicken tender/strips)
1/2 c almond flour
1. Preheat oven to 425. Add the ground pecans, paprika, salt and pepper. This is where you’ll add the saltines (10-12) if you want. You’ll have to use the old eyeball test at this point. If the mixture doesn’t look like enough to cover the chicken, make some more. Much of this depends on how small you can grind the pecans and if you use saltines. The pecans pictured below needed to be ground more. I increased the pecans a little because I didn’t add saltines.
2. Whisk 2 egg whites until foamy.
3. Place a wire rack over a broiler pan or some other type of pan. Line the pan with parchment paper. Spray the wire rack with olive oil spray, you can probably also use vegetable cooking spray if you don’t have olive oil spray.
4. Add the flour to a bowl. Here’s the fun. Dredge the chicken tenders in flour. Dip in the egg white. Dredge in the pecan mixture. Lightly spray with olive oil. Add to the wire rack.
5. Bake for 18 to 20 minutes. Turn once after 12 or so minutes.