Crunchy Pecan Chicken Tenders

Crunchy Pecan Chicken Tenders


This recipe is from one of my favorite cookbooks – Southern Living Homestyle Cooking.  I’ve made several of recipes from this cookbook, and they are all delicious!  This recipe is no exception.  This is one of our “go-to” weeknight meals.  The chicken is so flavorful and crispy.  The original recipe uses chicken breasts, but I like to use chicken tenders since they cook quicker.  This chicken only takes minutes to put together, and the end result looks like you went to a lot of trouble.  Let’s just let that be out little secret!

Crunchy Pecan Chicken Tenders

Crunchy Pecan Chicken Tenders
(Printable Recipe)

  • 1 cup Bisquick
  • ½ cup finely chopped pecans (I used my food processor)
  • 1 tsp paprika
  • ½ tsp salt
  • 1 tsp Creole seasoning
  • 2 lbs chicken tenders
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted

Preheat oven to 350.

Combine first 5 ingredients in a medium bowl; stir well.  Dip chicken in buttermilk, dredge in pecan mixture.  Place chicken in an ungreased 9×13-inch pan.  Drizzle butter over chicken.  Bake for 18-20 minutes or until chicken is done.

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  1. My family has been making this chicken for years. We even catered some special events and served it with creamy mashed potatoes, green beans, rolls, and a salad. It was a hit! I'm not sure where we got the recipe originally, but it was neat to find it online here at Plain Chicken.

  2. Chalna – try using cooking spray instead of butter. That might help get the all-over crisp. I also chop my pecans in the food processor so they get really fine. I think that helps to not overcoat them.

  3. Dang! I followed this exactly by the recipe tonight and while the flavors were good, the breading was soft as can be and turned into mush as we cut it…I wonder what I did wrong? Do you turn yours during baking and/or turn the oven up at some point?

  4. I made this tonight and it was divine! Thank you for sharing the recipe. I do have one question though: what sides/starch do you pair it with? Mine came out pretty rich…maybe I used a bit too much pecans, and it felt like I needed something light to pair it with, like a salad, but I'm racking my brain try to figure out what non veggie sides I could serve with it. Any suggestions?

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