"Fried" Pecan Chicken Fingers

Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.

Yield: Makes 6 to 8 servings

Ingredients

• 1  cup  pecan halves
• 1 1/2  cups  all-purpose baking mix
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 1  (18.4-oz.) package boneless, skinless chicken breast tenderloins
• 2  large eggs
• 1/2  cup  buttermilk
• Vegetable cooking spray
• Garnish: green onion curls

Preparation

Place pecans in a single layer in a shallow pan.

Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.

Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.

Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.

Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.