Pecan-Crusted Chicken Tenders

Photo: Van Chaplin; Styling: Vanessa McNeil Rocchio
Prep: 15 min., Bake: 20 min.
Yield: Makes 8 servings
Ingredients
- 16 saltine crackers, finely crushed
- 1/4 cup pecans, ground
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg white
- Vegetable cooking spray
- 1 1/2 pounds chicken tenders
- 1/4 cup all-purpose flour
Preparation
1. Preheat oven to 425°. Stir together crushed crackers and next 4 ingredients.
2. Whisk egg white just until foamy.
3. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.
4. Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
5. Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.
Nutritional Information
- Calories:
- 152 (0.0% from fat)
- Fat:
- 4.3g (sat 0.3g,mono 1.6g,poly 0.7g)
- Protein:
- 19.5g
- Carbohydrate:
- 8g
- Fiber:
- 0.8g
- Cholesterol:
- 46mg
- Iron:
- 1.2mg
- Sodium:
- 494mg
- Calcium:
- 9mg




