Pecan-Crusted Chicken Fingers

Pecan-Crusted Chicken Fingers Author: Canadian Living Credits: 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. 

  • Portion size 6 servings

Ingredients

  • 1 1/2 lb boneless skinless chicken breast
  • 1/3 cup all-purpose flour
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 1/2 cup finely chopped pecan
  • 1/2 cup panko bread crumbs

Method

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 facts Per serving: about

  • Sodium 186 mg
  • Protein 31 g
  • Calories 349.0
  • Total fat 22 g
  • Potassium 464 mg
  • Cholesterol 125 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pecan-Crusted Chicken Fingers

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