"Fried" Pecan Chicken Fingers – a delicious recipe with pecan halves, baking mix, salt, pepper, chicken breast, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place pecans in a single layer in a shallow pan.
2
Bake at 350u00b0 for 10 minutes or until lightly toasted, stirring occasionally.
3
Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
4
Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
5
Bake at 425u00b0 for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.
731
kcal
Calories
72
g
Fat
9
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup pecan halves, 1 1/2 cups all-purpose baking mix, 1 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, "Fried" 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.
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