Feb
12
2010
Pecan Coated Chicken Fingers
Author: kevin
Instead of a battered chicken strip I chose a favorite nut and spiced this up a bit. Nothing revolutionary, but quite good.
- 10 chicken tenders
- 1 egg white
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/4 tsp white pepper
- 1/2 tsp ground thyme
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 cup ground pecans ( I use a spice grinder or food processor)
- 2 tbsp vegetable oil
Beat the egg white until slightly frothy in a wide shallow dish. In another bowl mix all the spices and seasonings. Add the ground pecans that resemble coffee grounds and mix thoroughly.
Dip each chicken tender in the egg white and roll in the pecan spice mixture to coat evenly.
In a large skillet heat the oil over medium heat. Cook the chicken tenders on both sides until firm to touch and they are a golden brown. Drain on paper towels and serve warm with ranch dressing or your favorite sauce. I love an Apricot Sauce I make (recipe to follow).
