Pistachio Chicken Strips
Introducing Pistachio Chicken Strips: a gourmet twist on a beloved classic that's perfect for dinner or snacking! These irresistible chicken tenders are coated in a crunchy, flavorful crust made from finely chopped pistachios, savory Parmesan cheese, and crisp panko breadcrumbs, delivering a nutty, cheesy indulgence in every bite. The addition of garlic powder, smoked paprika, and black pepper brings a subtle kick of spice, while a light olive oil spray ensures a perfectly golden bake without the need for deep frying. Ready in just 40 minutes, these baked chicken strips are easy to prepare and pair beautifully with your favorite dipping sauces, from tangy honey mustard to creamy ranch or zesty aioli. Perfect for weeknight meals or casual gatherings, these Pistachio Chicken Strips are a crowd-pleaser that elevates the humble chicken tender into a culinary delight.
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Recipe Information
Ingredients
- 1 lb Chicken tenders
- 1.5 cups Unsalted shelled pistachios
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Large eggs
- 2 tablespoons Milk
- as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the pistachios in a food processor and pulse until they are finely chopped, resembling crumbs. Be careful not to grind them into a paste.
In a shallow dish, combine the chopped pistachios, panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix well.
Set up a breading station with three separate shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with the pistachio breadcrumb mixture.
Pat the chicken tenders dry with paper towels to remove any excess moisture.
Coat each chicken tender first in the flour, shaking off any excess, then dip it into the egg mixture, and finally press it into the pistachio breadcrumb mixture, ensuring it is well-coated.
Place the coated chicken strips on the prepared baking sheet. Repeat with the remaining chicken tenders.
Lightly spray the chicken strips with olive oil to help them crisp up in the oven.
Bake for 18-20 minutes, flipping the chicken strips halfway through, until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove from the oven and let rest for a few minutes. Serve warm with your choice of dipping sauce, such as honey mustard, ranch, or a spicy aioli.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 19.6 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 820 mg | 63% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3194 mg | 68% | |
*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.
