Fried" Pecan Chicken Fingers

Health score
9%
Fried" Pecan Chicken Fingers
45 min.
8
286kcal

Suggestions


Indulge in a delightful twist on a classic favorite with our Fried Pecan Chicken Fingers! This mouthwatering dish combines the tender juiciness of boneless, skinless chicken breast tenderloins with the rich, nutty flavor of toasted pecans, creating a crunchy coating that is simply irresistible. Perfect for lunch, dinner, or any gathering, these chicken fingers are sure to impress your family and friends.

Ready in just 45 minutes, this recipe serves up to 8 people, making it an ideal choice for a family meal or a casual get-together. With each serving clocking in at 286 calories, you can enjoy a satisfying dish without the guilt. The combination of protein, healthy fats, and carbohydrates ensures a balanced meal that will keep you energized throughout the day.

Whether you're looking to spice up your weeknight dinners or impress guests at your next gathering, these Fried Pecan Chicken Fingers are a fantastic option. The crunchy pecan coating adds a unique texture and flavor that elevates the dish to new heights. Serve them with a side of your favorite dipping sauce or a fresh salad for a complete meal that everyone will love. Get ready to savor the deliciousness!

Ingredients

  • 1.5 cups baking mix all-purpose
  • 0.5 cup buttermilk 
  • 18.4 oz chicken breast tenderloins boneless skinless
  • large eggs 
  • servings garnish: green onion curls 
  • cup pecan halves 
  • 0.5 teaspoon pepper 
  • teaspoon salt 

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk
  • aluminum foil

Directions

  1. Place pecans in a single layer in a shallow pan.
  2. Bake at 350 for 10 minutes or until lightly toasted, stirring occasionally.
  3. Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground.
  4. Place 1/2 cup pecan mixture in a large bowl.
  5. Add chicken, tossing to coat.
  6. Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
  7. Bake at 425 for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.

Nutrition Facts

Calories286kcal
Protein26.43%
Fat49.45%
Carbs24.12%

Properties

Glycemic Index
13.13
Glycemic Load
0.39
Inflammation Score
-4
Nutrition Score
14.507391141809%

Flavonoids

Cyanidin
1.33mg
Delphinidin
0.9mg
Catechin
0.9mg
Epigallocatechin
0.7mg
Epicatechin
0.1mg
Epigallocatechin 3-gallate
0.28mg
Kaempferol
0.08mg
Quercetin
0.64mg

Nutrients percent of daily need

Calories:285.55kcal
14.28%
Fat:15.76g
24.25%
Saturated Fat:2.71g
16.92%
Carbohydrates:17.31g
5.77%
Net Carbohydrates:15.46g
5.62%
Sugar:4.03g
4.48%
Cholesterol:90.33mg
30.11%
Sodium:687.91mg
29.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.96g
37.91%
Vitamin B3:8.02mg
40.12%
Selenium:27.46µg
39.23%
Phosphorus:342.75mg
34.27%
Manganese:0.67mg
33.68%
Vitamin B6:0.56mg
28.11%
Vitamin B1:0.27mg
17.88%
Vitamin B2:0.27mg
15.74%
Vitamin B5:1.49mg
14.9%
Vitamin K:14.73µg
14.03%
Copper:0.22mg
11.02%
Folate:43.94µg
10.99%
Potassium:384.45mg
10.98%
Magnesium:41.97mg
10.49%
Zinc:1.32mg
8.78%
Iron:1.5mg
8.36%
Calcium:81.5mg
8.15%
Fiber:1.85g
7.39%
Vitamin B12:0.4µg
6.64%
Vitamin A:180.14IU
3.6%
Vitamin D:0.51µg
3.4%
Vitamin E:0.5mg
3.35%
Vitamin C:2.11mg
2.56%
Source:My Recipes