Parmesan Pecan Chicken Tenders

why make this recipe

This recipe gives crunchy, nutty chicken with a cheesy flavor. It cooks fast and uses simple ingredients. It is a good weeknight meal and a crowd pleaser.

introduction

This short intro tells you what the dish is and how easy it is to make. These tenders are coated with crushed pecans and Parmesan for a crunchy crust. You can serve them with a simple pasta like creamy garlic parmesan chicken pasta for a full meal.

how to make Parmesan Pecan Chicken Tenders

Make the coating, dip the chicken, then bake or pan-fry until golden and cooked through. Keep each step simple and work fast so the coating sticks well. If you want a saucy side instead of pasta, try the creamy pumpkin parmesan chicken skillet for a warm pairing.

Ingredients :

• 2 cups boneless, skinless chicken tenders
• 1 cup crushed pecans
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour (or your preferred gluten-free option)
• 2 large eggs (beaten)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil or cooking spray for baking

Directions :

Preparation

1. Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment and lightly oil it.
2. Put flour in one bowl and season with salt, pepper, garlic powder, and onion powder.
3. Beat eggs in a second bowl.
4. Mix crushed pecans and Parmesan in a third bowl.

Cooking

1. Pat chicken tenders dry with paper towel.
2. Dredge each tender in the flour, then dip in beaten eggs, then press into the pecan-Parmesan mix to coat well.
3. For baking: place tenders on the prepared sheet and spray lightly with oil. Bake 12–15 minutes, flipping once, until golden and cooked through (internal temp 165°F / 74°C).
4. For pan-frying: heat 1–2 tablespoons oil over medium heat and cook tenders 3–4 minutes per side until golden and cooked through.

how to serve Parmesan Pecan Chicken Tenders

Serve hot with lemon wedges, a simple salad, or dipping sauce like honey mustard or ranch. They go well with rice, steamed vegetables, or a creamy side such as the creamy pumpkin parmesan chicken skillet for a cozy plate.

how to store Parmesan Pecan Chicken Tenders

Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 8–10 minutes or until heated through to keep the coating crisp. You can freeze cooked tenders in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes.

tips to make Parmesan Pecan Chicken Tenders

• Dry the chicken well so the coating sticks.
• Press the pecan mix onto the chicken for a firmer crust.
• Use a food processor to crush pecans finely but leave some texture.
• If baking, spray oil on the tenders to help browning.
• Check internal temperature to avoid undercooking.

variation (if any)

• Add a pinch of cayenne to the pecan mix for heat.
• Swap pecans for almonds or walnuts if you prefer.
• Use panko with pecans for an extra-crispy crust.
• Try Italian seasoning or paprika in the flour for extra flavor.

FAQs

Q: Can I use chicken breasts instead of tenders?
A: Yes. Slice breasts into strips about the same size as tenders so they cook evenly.

Q: Can I make these gluten-free?
A: Yes. Use a gluten-free flour or crushed gluten-free crackers in place of all-purpose flour.

Q: How do I keep the coating from falling off?
A: Dry the chicken first, follow the flour–egg–coating order, and press the coating onto the chicken firmly.

Q: Can I prepare these ahead of time?
A: You can coat the tenders and refrigerate them on a tray for up to 4 hours before cooking. For longer storage, freeze uncooked coated tenders on a tray, then bag them.

Conclusion

For a simple, crunchy dinner idea, this recipe works well and pairs nicely with other creamy chicken dishes like the one on Picky Palate: Parmesan Pecan Chicken Tenders – Picky Palate

Parmesan Pecan Chicken Tenders

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free Option

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Description

Crunchy, nutty chicken tenders coated with pecans and Parmesan, perfect for a quick weeknight meal.

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Ingredients

Scale 1x2x3x

• 2 cups boneless, skinless chicken tenders
• 1 cup crushed pecans
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour (or your preferred gluten-free option)
• 2 large eggs (beaten)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil or cooking spray for baking

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Instructions

1. Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment and lightly oil it.
2. In one bowl, season flour with salt, pepper, garlic powder, and onion powder.
3. Beat the eggs in a second bowl.
4. Mix crushed pecans and Parmesan in a third bowl.
5. Pat chicken tenders dry with a paper towel.
6. Dredge each tender in the seasoned flour, dip in the beaten eggs, then press into the pecan-Parmesan mix to coat well.
7. For baking: Place tenders on the prepared sheet, spray lightly with oil, and bake for 12–15 minutes, flipping once, until golden and cooked through (internal temp 165°F / 74°C).
8. For pan-frying: Heat 1–2 tablespoons oil over medium heat and cook tenders for 3–4 minutes per side until golden and cooked through.

Notes

Serve hot with lemon wedges, a simple salad, or dipping sauce like honey mustard or ranch. To maintain crispiness, reheat in the oven.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking or Pan-frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg

Keywords: chicken tenders, pecan chicken, Parmesan chicken, quick dinner, weeknight meal