1.5-2 lbs chicken breast tenders or chicken strips
2 cups raw pecan halves or pieces
1 cup panko (or gluten free bread crumbs)
1 tsp garlic powder
¼ tsp salt
1 cup all-purpose flour (or gluten free flour blend)
Your favorite chicken strip dipping sauces
Preheat oven to 425 degrees F.
In a food processor, pulls pecans until fine as breadcrumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.
In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.
Lightly season chicken tenders with salt and pepper. Working with one chicken tender at a time, dip in eggs, flour, eggs and then pecan mixture. (be sure to press the pecan mixture onto the chicken to be sure it is completely coated.) Set chicken on a baking sheet lined with a cooling rack or parchment paper. Repeat with remaining chicken.
Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.
Serve pecan chicken tenders warm with your favorite dipping sauces. Enjoy!