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1
Preheat oven to 450F Line a baking sheet with foil and spray wiht non-stick cooking spray.
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2
Put cereal and pecans into a zip-lock bag.
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3
Press air out of bag and zip closed.
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4
Using a rolling pin or heavy food can, press and roll over ingredients in the bag until the cereal is finely crushed and the pecans are in pieces as small as grains of ice.
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5
Add garlic powder, salt and pepper to bag.
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6
Shake to mix.
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7
Crack egg in into a medium size bowl.
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8
beat with a fork until yolk and white are mixed together.
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9
If using chicken breasts, place chicken on cutting boward.
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10
Cut into 1/2 inch wide strips across the short direction of each piece of the chicken.
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11
Add the sliced chicken (or tenders) to the egg and stir.
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12
IMMEDIATELY WASH HANDS AND CUTTING BOARD WITH WARM SOAPY WATER.
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13
With a fork, remove chicken pieces letting extra egg drip off.
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14
Put chicken into bag with pecan mixtre.
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15
Close bag.
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16
Gently shake back and forth, and press pecans into chicken.
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17
Pour chicken onto prepared pan, and use a fork to separate if they are touching each other.
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18
WASH HANDS AGAIN IF YOU TOUCHED THE CHICKEN.
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19
Bake 10 minutes until crumbs are golden brown and chicken is cooked through.
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20
To check if chicken is done, remove one piece, cut in half.
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21
It should be white all the way through, not pink.
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22
TIPS: If you have a convection oven, you can get extra crispy chicken strips, Cook the chicken strips at 425F for 8 minutes.
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23
Add pecan chicken strips to Ceasar salad for a complete meal.
