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These pecan crusted chicken tenders are easy to throw together, baked in the oven and so tasty! Amazing with all your favorite dips and totally kid friendly, they’re also paleo, Whole30 and keto friendly.
I was always a little skeptical about pecan crusted chicken, since I think of pecans being in SWEETS and not my chicken.
But pecan crusted chicken tenders are actually so, so tasty and super easy to make since they’re oven baked!
They have loads of flavor on their own, but they’re even better with great dips like honey mustard or ranch (paleo versions linked)
What You Need to Make These Pecan Crusted Chicken Tenders
You can always experiment with different spices/seasonings that suit you for these chicken tenders.
Here’s everything you’ll need to prepare the recipe:
boneless skinless chicken breasts or tenderspecan halvesblanched almond flourarrowroot flour or tapiocafine sea saltground black peppergarlic powderonion powdersmoked or sweet paprika eggsparsley, for garnish
How to Make Pecan Crusted Chicken Tenders
Set out 3 medium bowls and preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
If using chicken breasts, pound to about 1/2” thickness cut into strips. For chicken tenderloins, cut in half lengthwise.
The chicken will be coated 3 times – with a ground pecan mixture, then egg, then a coarse pecan mixture. To make the first coating, pulse 1/2 cup of pecans in a food processor or a blender until fine crumbs are formed. just a few pulses until they are ground. Place them in one of the bowls and add both flours salt, pepper and spices, set aside.
Pulse the remaining pecan halves into coarse crumbs (larger crumbs than the first coating and place them in a separate bowl. Lastly, whisk the 2 eggs in the third bowl.
Coat each chicken strip in the first pecan mixture with the spices, shaking off any excess. Then, dip in whisked egg, then roll the chicken in the coarsely ground pecans.
Place the chicken strips on the prepared baking sheet, repeating with all the chicken. Spray the tops of the chicken strips with avocado oil cooking spray.
Bake for 8 minutes, then turn each piece continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Check to make sure they’re cooked through as baking times will vary.
Garnish with parsley and serve with your favorite dips, such as paleo friendly ketchup, ranch, or honey mustard.
What to Serve with These Chicken Tenders
Aside from delicious dipping sauces (of course!) there are a few side dishes that would be great with these chicken tenders.
To keep the meal low in carbs, a green salad (they’re great as a salad topper!) roasted kale chips or crispy roasted broccoli would be great.
Otherwise, baked fries are the way to go! Baked sweet potato fries or white potatoes, or even these smashed potatoes would be delicious.
I hope you’re ready for these crispy, tender, flavor packed chicken tenders!
Grab your ingredients and preheat your oven because it’s time to cook – let’s go!
Pecan Crusted Chicken Tenders {Paleo, Whole30, Keto}
Pecan Crusted Chicken Tenders {Paleo, Whole30, Keto}
These pecan crusted chicken tenders are easy to throw together, baked in the oven and so tasty! Amazing with all your favorite dips and totally kid friendly, they’re also paleo, Whole30 and keto friendly. Prep Time: 15 minutesCook Time: 15 minutesCourse:DinnerCuisine:AmericanKeyword:chicken, keto, low carb, paleo, pecans, whole30Servings: 8 servings
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Ingredients
1.25lbsskinlessboneless chicken breasts or tenders2 1/2cupspecan halves2tablespoonsblanched almond flour1tablespoonarrowroot flour1teaspoonsalt1/2teaspoonground black pepper1/2teaspoongarlic powder1/2teaspoononion powder1/2teaspoonsmoked or sweet paprika2large eggschopped parsleyfor garnish
Instructions
Set out 3 medium bowls and preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.If using chicken breasts, pound to about 1/2” thickness cut into strips. For chicken tenderloins, cut in half lengthwise.The chicken will be coated 3 times – with a ground pecan mixture, then egg, then a coarse pecan mixture. To make the first coating, pulse 1/2 cup of pecans in a food processor or a blender until fine crumbs are formed. just a few pulses until they are ground. Place them in one of the bowls and add both flours salt, pepper and spices, set aside.Pulse the remaining 2 cups of pecan halves into coarse crumbs (larger crumbs than the first coating and place them in a separate bowl. Lastly, whisk the 2 eggs in the third bowl.
Coat each chicken strip in the first pecan mixture with the spices, shaking off any excess. Then, dip in whisked egg, allowing excess to drip off. Then, roll the chicken in the coarsely ground pecans and place the chicken strips on the prepared baking sheet, repeating with all the chicken. Spray the tops of the chicken strips with avocado oil cooking spray (or preferred cooking spray).
Bake for 8 minutes, then turn each piece continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Check to make sure they’re cooked through since baking times will vary.
Garnish with parsley and serve with your favorite dips, such as paleo friendly ketchup, ranch, or honey mustard. Enjoy!
Nutrition
Calories: 329kcalCarbohydrates: 6gProtein: 18gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 108mgSodium: 370mgPotassium: 321mgFiber: 3gSugar: 1gVitamin A: 94IUVitamin C: 1mgCalcium: 40mgIron: 2mg
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Want More Paleo and Whole30 Chicken Recipes? Try One of These!
Chicken Stroganoff
Creamed Spinach Chicken
Garlic Butter Chicken and Potatoes
Chicken and Broccoli Stir Fry
Chicken Milanese with Ranch
Crispy Breaded Chicken Cutlets
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