30 Minute Crispy Pecan Crusted Chicken Tenders You’ll Adore

Oh my gosh, let me tell you about the first time I made these crispy pecan crusted chicken tenders – it was pure kitchen magic! I was scrambling for a quick weeknight dinner that felt special, and wow, did these deliver. The moment that nutty, golden crust came out of the oven, my whole family came running. That satisfying crunch gives way to the juiciest chicken, and the best part? They’re ridiculously easy to make. Whether you’re cooking for picky kids or impressing dinner guests, these tenders are my go-to. Trust me, once you try that pecan crunch, you’ll never go back to plain old breaded chicken again!

Why You’ll Love These Crispy Pecan Crusted Chicken Tenders

Listen, these aren’t just any chicken tenders—they’re the kind that’ll make you sneak extras when no one’s looking. Here’s why they’ve become a staple in my kitchen:

• Crazy quick: From fridge to table in 30 minutes flat (perfect for those “what’s for dinner?!” panic moments)
• That crunch though: The pecan crust stays crisp even after baking—no sad, soggy breading here
• Gluten-free magic: Just swap regular breadcrumbs for GF ones, and you’ve got a crowd-pleaser that works for everyone
• Flavor bomb: The pecans add this rich, nutty sweetness that makes basic chicken taste fancy
• Weeknight hero: Uses pantry staples, so you can whip them up without a special grocery run

Seriously, these tenders check all the boxes—easy, delicious, and they make your kitchen smell like a Southern diner in the best way.

Ingredients for Crispy Pecan Crusted Chicken Tenders

Gather these simple ingredients – I promise you probably have most already! The pecans are the star here, so don’t skimp on quality:

• 1 lb chicken tenders (not breasts – the thinner cut cooks faster and stays juicier)
• 1 cup pecans, finely chopped (I pulse mine in the food processor for 5 seconds)
• 1/2 cup breadcrumbs (Panko works great for extra crunch)
• 1/4 cup flour (all-purpose or gluten-free blend both work)
• 1 tsp salt (I use kosher – it distributes better)
• 1/2 tsp black pepper (freshly cracked makes a difference!)
• 1/2 tsp paprika (smoked paprika adds amazing depth)
• 1 egg, beaten (large eggs work best for coating)
• 2 tbsp olive oil (or avocado oil for higher heat)

See? Nothing fancy – just good ingredients combined the right way!

How to Make Crispy Pecan Crusted Chicken Tenders

Okay, let’s get cooking! I’ve made these dozens of times, and here’s the foolproof method that gives me perfect tenders every single time. Just follow these steps – I promise it’s easier than it looks!

Step 1: Prep the Coating

First things first – preheat that oven to 375°F (190°C). Trust me, you want it hot and ready when your chicken is golden. Now, grab your food processor (or a good old knife and cutting board) and pulse those pecans until they’re finely chopped but not powdery – you want some texture! Mix them with breadcrumbs, flour, and all those gorgeous spices in a shallow bowl. I always taste a pinch of the mixture to check the seasoning – it should make you go “Ooh!”

Step 2: Coat the Chicken

Here’s my secret for extra-crispy crust: set up an assembly line with the beaten egg in one bowl and your pecan mixture in another. Dip each tender in egg, letting excess drip off, then really press it into the pecan mix. I mean get in there with both hands – the harder you press, the better that crust will stick! Lay them on a plate as you go, and don’t worry if they look messy – they’ll crisp up beautifully.

Step 3: Cook to Perfection

Heat your oil in a large skillet over medium heat – it should sizzle when you flick in a breadcrumb. Cook the tenders in batches (no crowding!) for 2-3 minutes per side until they’re golden brown like autumn leaves. Then transfer them to a parchment-lined baking sheet – this prevents sticking and makes cleanup a breeze. Bake for 10-12 minutes until the internal temp hits 165°F (74°C). Pro tip: let them rest 5 minutes before serving – the crust gets even crispier!

Tips for the Best Crispy Pecan Crusted Chicken Tenders

After making these tenders more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to “Oh my goodness, what IS this magic?” level:

• Toast those pecans first! Just 5 minutes in a dry skillet brings out their natural oils and makes the flavor pop. (Careful – they burn fast!)
• Parchment paper is your friend. No more scraping stuck-on crust from your baking sheet – the tenders lift right off!
• Press, don’t sprinkle. Really get that coating packed on – it makes all the difference between “meh” and “MORE PLEASE.”
• Let them rest. As hard as it is to wait, 5 minutes post-bake lets the crust set up extra crispy.
• Double dip for extra crunch. For serious texture lovers, do a second egg dip and coating after the first layer sets for 5 minutes.

These little tweaks? They’re what turned my “nice dinner” into my signature dish that friends beg me to make!

Serving Suggestions for Crispy Pecan Crusted Chicken Tenders

Now for the fun part – what to serve with these golden beauties! My family goes wild when I pair them with:

• Honey mustard sauce (the sweet-tangy combo is magic with the nutty crust)
• Roasted sweet potatoes – their caramelized edges mirror the pecans’ richness
• A crisp apple slaw for refreshing crunch against the warm tenders
• Simple green salad with a lemony vinaigrette to cut through the richness

They’re also fantastic stuffed into warm pitas with pickles and garlic sauce – instant gourmet chicken sandwich!

Storage and Reheating Instructions

Here’s how to keep those pecan-crusted beauties tasting fresh – if you have leftovers, that is! (In my house, they rarely last past dinner.) Store cooled tenders in an airtight container in the fridge for up to 3 days. For reheating, skip the microwave – it turns the crust soggy. Instead, pop them on a baking sheet in a 350°F (175°C) oven for 8-10 minutes until heated through and crispy again. They won’t be quite as perfect as fresh, but they’ll still beat any frozen chicken tender by miles!

Nutritional Information

Each crispy pecan crusted chicken tender packs about 280 calories with 22g protein and that crave-worthy crunch! (Nutrition varies based on ingredients/brands – these are estimates for standard preparations.)

FAQs About Crispy Pecan Crusted Chicken Tenders

I get asked these questions all the time about my pecan-crusted chicken tenders – here’s everything you need to know before you start cooking!

Can I use almond flour instead of breadcrumbs?
Absolutely! For a gluten-free version, almond flour works beautifully. Just use 3/4 cup instead of breadcrumbs – it gives a slightly denser but equally delicious crust. I sometimes do half almond flour, half crushed pork rinds for extra protein.

How do I keep them crispy after baking?
The trick is letting them rest on a cooling rack after baking – this prevents steam from making the bottom soggy. If you’re serving them later, reheat in the oven, not the microwave!

Can I make these ahead of time?
You can prep the coating mix and coat the chicken up to 4 hours before cooking – just keep them refrigerated on a parchment-lined tray. The raw coated tenders freeze well too – bake straight from frozen, adding 5 extra minutes.

What’s the best way to chop the pecans?
I swear by my food processor – pulse 5-6 times until they’re the texture of coarse sand. No processor? Place nuts in a zip-top bag and roll with a rolling pin. Just don’t go too fine or you’ll lose that wonderful crunch!

Ready to Make Crispy Pecan Crusted Chicken Tenders?

What are you waiting for? Grab those pecans and get cooking! I can’t wait to hear how your family flips for these tenders – tag me on Instagram when you make them so I can see your golden, crunchy masterpieces!

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