Gluten/Wheat Free – Dairy Free – Soy Free – Corn Free
If you’ve been following my blog, you’ve seen many recipes now containing pecans. So if you couldn’t tell, Yes, it is one of my favorite nuts. And when I ate meat, I only ate Chicken. It’s the only meat I ever cared for in my entire life and this was one of my favorite recipes: Pecan Crusted Chicken. When cooked to perfection, it is crunchy on the outside, tender and moist on the inside.
If you’re new to my site, you might be asking why am I making a chicken dish if I don’t eat meat? Well, my husband still enjoys meat and I know there’s lots of peeps in this world that do too, so I don’t want to limit all my recipes to those that are vegetarian/vegan. It’s my choice I made to go vegan and I know it’s not for everyone, so if you enjoy chicken, I hope you will enjoy this recipe as much as I used to and my family still does
In this recipe I used dried cilantro to season, but it’s great with some dried rosemary as well. This is one of the recipes you’ll want to do on the weekend or a night when you have more time to prep, since it has many steps to get just right, but the end result will def. be worth the time. My family drools over this recipe and enjoys it year round with mashed potatoes in the winter and topped on salad in the summer.
For the recipe you’ll make two batches of pecans, one that is a fine powder like flour, and one more coarse bits for the topping. I like to have some bigger crunchier pieces on top to add extra pecan flavor. I mean, if you’re using pecans, you should see and taste them right? Just be careful not to overcook or those pecan pieces will start to burn and nobody likes burnt nuts. Haha!
- 4 skinless medium sized chicken tenders
- 1½ cups pecan halves
- 1½ tbsp all-purpose gluten free flour (if not gluten free then just use all purpose flour)
- ½ tsp dried cilantro
- ½ tsp salt
- ½ tsp pepper
- 1 egg (for egg allergy use equivalent of Ener-G egg replacer - see notes)*
- Pre-heat oven to 400 degree F. (200 degrees C). Line baking sheet with parchment paper or coat heavily with non-stick cooking spray. Set Aside.
- Get three medium sized bowls and add egg (or egg replacer) to one bowl and whisk with a fork, set aside.
- Using a food processor or blender, pulse ½ cup of pecan halves until fine crumbs are formed. Be careful not to pulse too much or it will start to form a nut butter. You want a flour like consistency. Set aside in one medium sized bowl.
- In the same food processor or blender, pulse the remaining ½ cup of pecans into coarse crumbs so that you'll have larger pecan crumb pieces. Set aside in another medium sized bowl.
- In the fine pecan crumb bowl, add the flour, cilantro, salt & pepper, & stir until combined.
- Coat each chicken strip in the fine pecan crumb & flour mixture, shaking off any excess, dip in the egg, let excess drip off, then generously roll in the coarsely chopped pecans. Shake off any excess again and place chicken tender on prepared baking sheet. Repeat until all chicken tenders have been coated.
- Bake for 20 minutes or until chicken is white in the middle and the juices run clear. Be careful not to overcook or your chicken will become dry & the pecans will start to burn.
- Serve immediately with your favorite sauces, on top of a salad or just by itself.