Pecan Crusted Chicken Fingers


  • cooking spray
  • 1 oz pecans
  • 1/4 cup whole-wheat flour
  • 1-1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1-1/2 tsp extra-virgin olive oil
  • 1 pound of chicken tenders


  1. Preheat oven to 475 degrees F.
  2. Set a wire rack on a foil-lined baking sheet and coat the rack with cooking spray.
  3. Place pecans, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor. Process until the pecans are finely chopped and the paprika is mixed throughout.
  4. Add the olive oil and process until combined.
  5. Transfer the mixture into a large freezer bag.
  6. Place chicken tenders into the bag, seal tightly leaving some air in the bag, and shake the bag around, turning upside down and around, until the tenders are evenly coated.
  7. Place the tenders on the prepared rack.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 12 to 15 minutes.

Nutrition Information

(Makes 4 servings) Calories: 196 Fat: 8 g Carbs: 7 g Protein: 28 g
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