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Monday, February 9, 2009

Pecan-Crusted Chicken Tenders

This is from my 2008 Southern Living Annual Recipes cookbook. I thought these would be good for an easy weeknight meal. I really liked the saltines instead of breadcrumbs. I used one egg instead of one egg white. I served the chicken tenders with honey mustard & bbq sauce for dipping.





Pecan-Crusted Chicken Tenders
(Printable Recipe)

16 saltine crackers, finely crushed
1/4 cup pecans, ground
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg white
Vegetable cooking spray
1 1/2 pounds chicken tenders
1/4 cup all-purpose flour

Preheat oven to 425°. Stir together crushed crackers and next 4 ingredients. Whisk egg white just until foamy. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan. Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.


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