Tested till perfect Pecan-Crusted Chicken Fingers

Pecan-Crusted Chicken Fingers

Serve these chicken fingers with honey or plum sauce for dipping. Panko (Japanese bread crumbs) gives them a deliciously crunchy crust. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1-1/2 lb 1-1/2lbboneless skinless chicken breastboneless skinless chicken breasts
  • 1/3 cup 1/3cupall-purpose flour
  • 2 tsp 2tspchili powder
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 2eggeggs
  • 1-1/2 cups 1-1/2cupsfinely chopped pecanpecans
  • 1/2 cup 1/2cuppanko bread crumbs
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Between plastic wrap, pound chicken with flat side of meat pounder or rolling pin to 1/2-inch (1 cm) thickness. Cut each lengthwise on diagonal into 4 strips.

In shallow dish, whisk together flour, 1 tsp (5 mL) of the chili powder, salt and pepper. In bowl, beat eggs. Place pecans, panko and remaining chili powder in another shallow dish.

One at a time, dip chicken strips into flour, shaking off excess; dip into eggs.Dredge in pecan mixture to lightly coat, pressing to adhere.

Bake on parchment paper–lined baking sheet in 425°F (220°C) oven until golden and no longer pink inside, about 25 minutes.

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Nutritional Information Per serving: about

cal 349 pro 31g total fat 22g sat. fat 3g
carb 8g fibre 3g chol 125mg sodium 186mg
potassium 464mg

% RDI:

calcium 3 iron 12 vit A 4 vit C 3
folate 11
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