I had a craving for my standard 7th grade lunch, circa 1993 today: a basket of chicken tenders with a side of mashed potatoes. Surprisingly these nut crusted tenders and a side of cauliflower mash with extra Kerry Gold butter in it did the trick. I posted this recipe a while back using skinless chicken breasts, but the pecans stick really well to smaller pieces of chicken. Kids are going to love this.
Pecan Crusted Chicken Tenders
Preheat your oven to 375 degrees.
1 pound chicken tenders
1 cup raw pecans or pecan pieces
3 Tablespoons coconut flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 egg, beaten
1 Tablespoon almond milk
1. In a food processor, pulse the pecans, coconut flour and seasonings until everything is blended and has the consistency of cornmeal.
2 . In a separate bowl, beat the egg and almond milk.
3. Put the pecan mixture in a large bowl.
4. Using one hand to handle the dry ingredients one hand to handle the wet ingredients, first dip each chicken tender in the egg mixture, coating it well.
5. Using your dry hand, coat the chicken tenders in the nut mixture, pressing down on the chicken tender to make the coating stick on both sides.
6. Line the coated chicken on a foil-lined baking sheet.
7. Bake for 12 minutes, flipping the chicken tenders over halfway through