Buttermilk Pecan Chicken Strips
Crispy, flavorful, and utterly irresistible, these Buttermilk Pecan Chicken Strips are the perfect blend of comfort food with a gourmet twist. Marinated in tangy buttermilk infused with garlic powder, paprika, and black pepper, the chicken tenders are incredibly tender and juicy. The star of this dish is the crunchy coating, made from finely chopped pecans and panko breadcrumbs, which adds a nutty richness and exceptional texture to every bite. Pan-fried to golden perfection, these chicken strips are easy to make in under 40 minutes and ideal for serving as a snack, appetizer, or main dish. Pair them with your favorite dipping sauce—like honey mustard or ranch—for a crowd-pleasing meal that’s bursting with flavor. Perfect for family dinners, game-day gatherings, or any time you’re craving something indulgent yet made from scratch! Keywords: buttermilk pecan chicken strips, crispy chicken tenders, pecan crusted chicken, easy chicken strip recipe, homemade comfort food.
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 1 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 0.5 cup Panko breadcrumbs
- 0.5 cup Pecans, finely chopped
- 2 Eggs
- 1 cup Vegetable oil
Instructions
Place the chicken tenders in a large resealable plastic bag or shallow dish. Add buttermilk, garlic powder, paprika, salt, and black pepper. Mix well to coat the chicken, then cover and refrigerate for at least 1 hour, or up to overnight for best results.
Preheat a large skillet over medium heat and add vegetable oil. Heat the oil until it reaches 350°F (175°C).
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and chopped pecans.
Remove the chicken tenders from the buttermilk marinade, letting any excess drip off. Dredge each tender in the flour, then dip in the beaten eggs, and finally coat in the pecan-panko mixture. Press gently to adhere the coating.
Place the coated chicken strips in the skillet, cooking in batches to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and fully cooked (165°F/74°C internal temperature).
Transfer the cooked chicken strips to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken strips.
Serve the buttermilk pecan chicken strips hot with your choice of dipping sauce, such as honey mustard or ranch.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
