Crunchy Pecan Coated Chicken Strips
Get ready to elevate your chicken game with these irresistible Crunchy Pecan Coated Chicken Strips! Perfectly seasoned and coated in a nutty blend of finely chopped pecans and crispy panko breadcrumbs, these tender chicken strips offer a mouthwatering combination of crunch and flavor in every bite. Seasoned with garlic, onion, paprika, and a touch of black pepper, they pack just the right amount of savory heat. Fried to golden perfection, they’re ideal as a family-friendly dinner or a crowd-pleasing appetizer. Pair them with your favorite dipping sauce for a deliciously satisfying meal that’s ready in under 40 minutes. These pecan-crusted chicken strips bring gourmet flair to your kitchen with minimal effort, making them a must-try for weeknight meals or your next gathering!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil, for frying
Instructions
Cut the chicken breasts into thin strips, about 1 inch wide.
Using a food processor, pulse the pecans until finely chopped but not powdery. Transfer to a shallow dish and mix with the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
Set up a breading station with three shallow dishes: one with the flour, one with the eggs and milk whisked together, and the third with the pecan mixture.
Dredge each chicken strip in the flour, shaking off excess, then dip it into the egg mixture, and finally coat it thoroughly with the pecan mixture. Press gently to help the coating adhere.
Heat the vegetable oil in a large, deep skillet over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of pecan mixture into the oil; it should sizzle immediately.
Fry the chicken strips in batches, making sure not to overcrowd the pan. Cook each batch for about 3-4 minutes per side, or until golden brown and cooked through.
Transfer the cooked chicken strips to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite dipping sauce.
Nutrition Facts
Calories |
5944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 569.4 g | 730% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 8.0 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 236 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 774 mg | 16% | |
*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.
