Pecan Crusted Chicken Fingers Recipe

Chicken tenders: Tender pieces of chicken that are perfect for coating and baking.

Pecans: Finely chopped nuts that add a crunchy texture and nutty flavor to the chicken.

Breadcrumbs: Helps to create a crispy coating on the chicken fingers.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the coating.

Eggs: Acts as a binding agent to help the pecan mixture adhere to the chicken.

When coating the chicken tenders, ensure that the pecan mixture adheres well by pressing it firmly onto the chicken. This helps create a more even and crispy crust. Additionally, for an extra layer of flavor, you can toast the pecans lightly in a dry pan before chopping them. This will enhance their natural nuttiness and add depth to the overall taste of the pecan crusted chicken fingers.

• Chicken tenders - Substitute with turkey tenders: Turkey tenders have a similar texture and can be used in the same way as chicken tenders, providing a slightly different flavor profile.

• Finely chopped pecans - Substitute with finely chopped almonds: Almonds offer a similar crunch and nutty flavor, making them a good alternative to pecans.

• Breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, which can give the chicken fingers an extra crunch.

• Salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile that can add a unique twist.

• Beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the chicken while adding a slight tanginess to the flavor.

• Allow the chicken tenders to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken tenders in an airtight container. If stacking, use parchment paper between layers to maintain the crispiness.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, arrange the chicken tenders in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Freeze the chicken tenders for about 1-2 hours or until they are solid.
• Transfer the frozen chicken tenders to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• For best quality, use the frozen chicken tenders within 2-3 months.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken tenders on a baking sheet.
• Bake for 20-25 minutes or until heated through and crispy. No need to thaw before baking.
• For a quicker option, reheat in an air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.

• Preheat your oven to 350°F (175°C). This method ensures the chicken tenders remain crispy on the outside while reheating evenly.

• Place the leftover chicken fingers on a baking sheet lined with parchment paper. This prevents sticking and makes for easy cleanup.

• Lightly spray the chicken tenders with olive oil or cooking spray. This helps to maintain their crispy texture.

• Bake in the preheated oven for about 10-15 minutes. Check halfway through and flip the chicken tenders to ensure even reheating.

• Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) to ensure they are heated through.

• For a quicker method, use a microwave. Place the chicken tenders on a microwave-safe plate.

• Cover them with a damp paper towel. This helps to keep them moist.

• Microwave on medium power for 1-2 minutes. Check and turn the chicken tenders halfway through to ensure even heating.

• Be cautious as microwaving can sometimes make the chicken tenders a bit soggy.

• If you have an air fryer, preheat it to 350°F (175°C). This method is great for retaining the crispiness.

• Place the chicken tenders in the air fryer basket in a single layer.

• Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Check that the internal temperature reaches 165°F (74°C) before serving.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter.

• Place the chicken tenders in the skillet and cover with a lid. This helps to retain moisture.

• Cook for about 3-4 minutes on each side, or until heated through and crispy.

• Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

• Oven: Used to bake the chicken tenders at a consistent temperature of 375°F (190°C) until they are golden brown and cooked through.

• Food processor: Essential for pulsing the pecans until they are finely chopped, ensuring an even coating for the chicken tenders.

• Mixing bowl: Used to combine the chopped pecans, breadcrumbs, salt, and pepper, creating the coating mixture for the chicken tenders.

• Baking sheet: Provides a flat surface to place the coated chicken tenders on, allowing them to bake evenly in the oven.

• Whisk: Useful for beating the eggs, ensuring they are well-mixed and ready to coat the chicken tenders.

• Tongs: Handy for dipping the chicken tenders into the beaten eggs and then into the pecan mixture without getting your hands messy.

• Measuring cups: Necessary for accurately measuring out the pecans, breadcrumbs, salt, and pepper to ensure the recipe turns out perfectly.

• Parchment paper: Optional but recommended to line the baking sheet, making for easier cleanup and preventing the chicken tenders from sticking.

Prepare ingredients in advance: Chop pecans and measure out breadcrumbs and spices the night before to save time.

Use pre-cut chicken: Purchase chicken tenders that are already trimmed and ready to use.

Line your baking sheet: Use parchment paper or a silicone baking mat to make cleanup easier and faster.

Double the batch: Make extra pecan mixture and chicken tenders to freeze for a quick meal later.

Efficient coating: Set up a dipping station with eggs and pecan mixture in a row to streamline the process.