Buttermilk-Pecan Chicken Fingers Recipe

Name: Buttermilk-Pecan Chicken Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breast halves; 1 cup all-purpose flour; 1 tablespoon paprika; ¼ cup sesame seeds; ¾ teaspoon salt (to taste); ⅛ teaspoon pepper; 1 cup pecan halves, toasted and ground; 1 large egg, lightly beaten; 1 cup buttermilk; ⅓ cup butter, melted

Servings: persons

6 boneless skinless chicken breast halves
1 cup all-purpose flour
1 tablespoon paprika
¼ cup sesame seeds
¾ teaspoon salt (to taste)
⅛ teaspoon pepper
1 cup pecan halves, toasted and ground
1 large egg, lightly beaten
1 cup buttermilk
⅓ cup butter, melted

1
Preheat oven to 350.
2
Melt butter in a 9 x 13-inch baking dish or jellyroll pan and set aside.
3
Cut each chicken breast half into 4 strips.
4
Combine flour, paprika, sesame seeds, salt, pepper, toasted & ground pecans; set aside.
5
Whisk together egg and buttermilk.
6
Dip chicken strips into buttermilk mixture and dredge in flour mixture pressing to adhere.
7
Add chicken to the baking pan with butter, turning to coat.
8
Bake for about 30 minutes; drain on paper napkins.

1446

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 boneless skinless chicken breast halves, 1 cup all-purpose flour, 1 tablespoon paprika, ¼ cup sesame seeds, and more.

Yes, Buttermilk-Pecan Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk-Pecan Chicken Fingers

How did you like this recipe?

Frequently Asked Questions