This Crispy Pecan Crusted Chicken is a healthy, easy dinner recipe! Juicy chicken is rolled in a savory pecan mixture and baked until crunchy for the perfect keto chicken strips.
Is there anything better than a hot, crispy, crunchy chicken tender? It is one of those perfect foods that are hard to beat! Today’s recipe puts regular old chicken tenders to shame because the breading is amazing. This chicken is savory, rich, and has a great nutty flavor. The pecan crust roasts as the chicken cooks creating a buttery taste you will love. This chicken dish is naturally gluten and grain-free as well as low-carb!
What you’ll love about this recipe:
- KID FRIENDLY – Crispy, crunchy breaded chicken is right up a kid’s alley! It goes great with dipping sauces, in sandwiches or wraps, or as a simple finger food snack.
- HEALTHY – Instead of breadcrumbs we use pecans for the coating. This means instead of empty calories you are getting a generous dose of vitamins, minerals, folic acid, calcium as well as fiber.
- LOW CARB – One serving (three delicious strips) have 7.5 total carbs, but we can subtract 4.5 grams of fiber for just 3 net carbs! When you use the sugar-free honey mustard, this recipe is keto-friendly and delicious.
Ingredients Overview
As always, this is a quick overview of the ingredients you need for this recipe. For the complete, printable recipe scroll to the recipe card below. To make the best crispy Pecan Crusted Chicken you will need:
- Chicken: boneless skinless chicken breast sliced thin, alternatively boneless chicken thighs will also work if you prefer. Whatever cut you use be sure they are cut into small, thin strips so they cook quickly. If you use very large chicken breast the pecans will burn before the center of the chicken has cooked through.
- Eggs: this is used to help the pecan breading adhere to the chicken.
- Honey Mustard: you can use this sugar-free honey mustard if you are keto or low-carb.
- Pecans: crushed pecans are the star of this crunchy chicken. Some grocery stores offer crushed pecans, or you can use your food processor to make your own.
- Almond Flour: is also used in the breading.
- Spices: garlic powder, paprika, oregano, garlic salt.
- Butter: melted butter is brushed over the chicken to make sure the pecans are perfectly toasted instead of burning during the cooking process.
How to make Pecan Crusted Chicken
In addition to the ingredients listed above you will need bowls, a spatula, and a baking sheet. A food processor also makes crushing the pecans super easy. I’ve documented the entire process below so you can make this dish at home.
Slice the Chicken
It is important to slice the chicken into thin chicken tenders before cooking. You can see from the images the size you should shoot for. If you use large, thick chicken breast for this recipe the pecan crust will burn before the chicken has a chance to cook through properly.
Bread the Chicken
Set up a breading station. You will need two bowls, one will contain the eggs and honey mustard, and the second will contain the crushed pecans, almond flour, and spices. To bread the chicken add the chicken to the beaten egg and make sure it is completely coated.
Next, transfer the chicken to the pecan mixture. Use a clean fork to turn the chicken and lightly press the breading down as you go. This will help the larger chunks of pecan adhere to the chicken tenders. Once the chicken is completely covered place it on a greased baking sheet. Do your best to make sure the chicken doesn’t touch, and leave a little bit of room to ensure that no moisture is captured and the chicken has a chance to get nice and crispy.
Bake
Once the chicken has been breaded and placed on a baking sheet gather any of the remaining pecan mixture and lightly press on top of the chicken. Trust me, you don’t want any of that deliciousness to go to waste! Next, melt the butter and brush the tops of the chicken with the butter and bake in a preheated 400-degree oven for 15 minutes. After 15 minutes, carefully flip the chicken and bake an additional 8-10 minutes or until the internal temperature reaches 165 degrees F.
What to serve with crunchy chicken tenders
It is best to serve this dish immediately while it is hot and crispy, preferably with honey mustard or sugar-free barbeque sauce. As the chicken cools it will lose some of its crispness. This crunchy, healthy chicken pairs perfectly with basically anything, but these are some of my favorite side dish recipes:
- Air Fryer Green Beans: an easy, healthy side dish.
- The Best Keto Biscuits: these make amazing chicken sandwiches.
- Zucchini Fries: a perfect low-carb alternative to carb-loaded fries.
- Broccoli & Cheese Sauce: great blend of healthy and indulgent.
- Easy Keto Mozzarella Sticks: simple low-carb substitute for the fast food version.
Storage and Reheating
Before storing any leftover chicken, allow it to cool completely. Place the chicken in an airtight container with a paper towel to absorb any moisture.
To reheat, add the chicken to a 350-degree preheated air fryer for 3 minutes. Alternatively, you can place the chicken in a 350-degree oven for 10 minutes or until warm. I do not suggest warming in the microwave as it does not help the pecans get crisp.
Tips for Crunchy Chicken
- When breading the chicken use one fork to toss in the egg mixture. Use a second, clean fork to use in the breading. This helps to prevent the breading mixture from getting too wet and sticking together.
- Use a food processor to crush the pecans. Blenders often can’t handle this workload.
- Be sure to leave a little room between each chicken tender. If the pan is too crowded and they are touching this actually steams the meat because it captures so much moisture. If you allow adequate room the moisture will evaporate and the chicken will get crispy as it cooks.
Recipe FAQ
For the honey mustard in the egg wash use this product. Alternatively, if you’d like to leave that ingredient out you can, or you can add 1 tablespoon of mayonnaise to the egg wash. This helps to prevent the chicken from drying out as it cooks.
This recipe will work with any nut! I’ve tried it with walnuts and pistachios as well. Just remember – If you are using a nut that has already been salted, leave any other salt out of the recipe.
No, this recipe doesn’t work well with large cuts of chicken because a longer cooking time will result in the pecan crust burning. Small, thin sections of chicken (breasts or thighs) cook in time for the pecans to get perfectly crunchy.
If you love this Pecan Chicken you will Also Love:
Crispy Pecan Crusted Chicken
Ingredients
- 1 pound boneless, skinless chicken cut into 12 thin strips
- 1 1/2 cups crushed pecans unsalted, unroasted
- 1/4 cup almond flour
- 1 teaspoon EACH garlic powder, paprika, oregano, and garlic salt
- 2 eggs
- 1 tablespoon sugar-free honey mustard
- 1 1/2 tablespoon butter melted
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.If starting with a large chicken breast slice them into thin chicken tender-style slices. Pat dry.
- Set up a breading station.BOWL 1: Combine eggs and honey mustard.BOWL 2: Mix crushed pecans, almond flour, and spices
- Dip a chicken strip into the beaten egg mixture, completely coating. Allow excess to drip off, then place in the bowl with the pecan breading. Use a clean fork to turn the chicken and lightly press the coating onto the chicken to help the larger chunks of pecan adhere. Once covered, place chicken tender on the greased baking sheet, then continue with remaining chicken pieces.
- Make sure the chicken strips are spaced apart and lightly press remaining pecan mixture onto the top of the chicken to get the best texture.
- Melt the butter (30 seconds in the microwave) and brush it over the chicken.
- Bake for 15 minutes. After 15 minutes carefully flip the chicken and bake an additional 8-10 minutes or until the internal temperature reaches 165 degrees F.
