Ingredients
1½lbschicken breasts,or tenders, skinless boneless
2cupspecan halves
3tbspall purpose flour,spooned and leveled
1tspsalt
½tspground black pepper
½tspsmoked paprika
2large eggs
parsley,chopped, for garnish, optional
Preparation
Set out 3 medium sized bowls. Set aside. Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with a silicone baking mat or parchment paper, or coat heavily with nonstick spray. Set aside.
If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders, cut in half lengthwise. Set aside.
Pulse ½ cup of pecan halves in a food processor or a blender until fine crumbs are formed.
In another medium bowl, mix the pecan crumbs with flour, salt, pepper, and paprika. Set aside.
Pulse the remaining pecan halves into coarse crumbs. Pour them into another medium bowl. Finally, whisk the 2 eggs until beaten in the 3rd medium bowl.
Coat each chicken strip in the flour-ground pecan mixture, shaking off any excess. Then, dip in the egg and let any excess drip off. Then generously roll in the coarsely chopped pecans, shaking off any excess.
Place the chicken strips on the prepared baking sheet.
Bake for 10 minutes. Turn each piece over and continue baking for about 10 minutes more until the outside is crisp and the centers are cooked through.
Serve chicken fingers with a garnish of parsley, some honey mustard, and/or favorite condiment. Enjoy!
