Oven Baked Pecan-Crusted Chicken Fingers

Total Time:
40 min
20 min
20 min

4 servings

  • 1 cup pecan pieces
  • 1/2 cup bread crumbs
  • 1 tablespoon plus 2 teaspoons Essence, recipe follows
  • 2 large eggs
  • 1/4 cup olive oil
  • 2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
  • Chopped parsley, garnish
  • Honey Mustard Dipping Sauce, recipe follows
  • *Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Honey Mustard Dipping Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons Creole mustard or other hot whole-grain mustard
  • Pinch salt
  • Pinch cayenne, or to taste

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.

In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.

In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.

Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.

*Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Honey Mustard Dipping Sauce:

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

Yield: approximately 3/4 cup

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    63 Reviews
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    I turned up the heat at the end, added another 8 mins of cooking time and crispy and yummy!
    These are simple and a family favourite.
    Absolutely delicious! My whole family loved it! In regard to one review that stated problems with the coating- I made sure the pecans were chopped very fine with a chopper (didn't use a food processor) and didn't have any problems. I also made sure that the chicken was thoroughly coated with the egg mixture prior to coating. I always have Essence on hand, so this recipe was super easy and fast!
    Loved it. Was able to feed the family with just two chicken breasts. Dipping sauce was great but I added more spice than it called for because I had regular whole grain mustard rather than creole. Would definately make this again.
    I made this recipe because I had all the ingredients, but the coating didn't stick too well. I won't be making this again.
    I didn't have any problem with the coating sticking and I substitute panko rather than flour to reduce the carbs. The chicken has to be dry when you coat it with the egg and oil mixture.
    Very good. I really liked the honey mustard sauce!
    I will definitely be making this again, my whole family loved it!
    One of the best chicken recipes we have made.
    I used boneless chicken breasts and it was a great hit with everyone. Thanks Emeril!
    This recipe made incredibly moist chicken strips and was very easy to make. I used a package of pecan chips (very finely diced) rather than whole pecans and skipped the food processor step. Though these were a bit too spicy for me (I would just reduce the amount of Essence a little), my husband loved them.
     I baked these on a rack placed on top of a baking sheet and they came out crisp and golden brown. Definitely a recipe we will make again.
    My favorite quick recipe when we want chicken fingers. More flavor and very moist. We love it!!!
    Made exactly but with turkey cutlets. Good but not outstanding. Good as left overs as well.
    I have made this dish 3 times and it is always great. After the first time I substituted milled (ground) Flax seeds for the bread crumbs. Much better. I also use almonds since they are a bit healthier than other nuts. And as other people mentioned I also used an egg substitute. I just love this dish it is so easy to change according to your tastes and dietary needs. I find that if you don't pulverize your nuts, leave them with some small chunks it adds a little more crunch to the final product. The essence is excellent but you can use almost any spice combination you enjoy. EVERYONE that has tried these has loved them. Thanks Emeril. AWESOME!!!!!
    and that's pulse the pecans and everything together too much. It got really pasty and didn't cover the just over 1 lb of chicken I had. That said, the pieces that did get covered were really good. And the honey mustard sauce is perfect.
    BIG HIT with the family! I used it like the recipe, and I also did half the chicken pieces dipped in buffalo wing sauce then the pecan crust mixture. will definitely make this again!!!
    This chicken dish is amazing!! but instead of using bread crumbs I substituted corn flakes. I liked it a lot better then the bread crumbs!
    I was looking for something quick & easy to do with Chicken tenders and found this recipe, I had all the spices on hand to make the essence so I tried it. I had to use egg beaters for the egg and I accidently put in the extra spice mix that was suppose to go in the egg mixture but it turned our REALLY good. Everyone loved it. I didnt make the mustard sauce because we are trying to cut down on fat but I made garlic mashed potatoes and it went really well together. This recipe is definitely a keeper. Thank You Emeril, YOU ROCK!
    I made this for our New Year's Eve Party and it was a hit! Everyone wanted me to make more. Not only did it look like a professional made it but it tasted fantastic. The dipping sauce was so good. You could use the sauce as a salad dressing and do a pecan chicken salad.
    Using the info from grigori's comments, I made the flavors a bouquet of tastebud rapture. I took his idea of adding brown sugar and candied the pecan halves in a saute pan with 1/4 cup butter and 1/2 cup white sugar. Stir and watch since they can burn fast. When they start to bubble, watch the liquid portion and when it starts to thicken slightly, remove and spread on parhment placed on a baking sheet in the oven and bake maybe 10 minutes. The pecans dry out and when cool enough to handle, chop the pecans with an old fashioned nut grinder. In the pecan mixture, I used panko instead of bread crumbs. Meanwhile, In the egg mixture I put a capful of orange extract since I had no Grand Mariner. I dried the chicken pieces with a paper towel so the egg mix would stick, I left them in the egg mixture to marinade while the pecans were getting ready. Then when the pecan/panko mix was ready, dredged the chicken pieces in the pecan/panko mixture and placed them on a parchment lined baking sheet so it would not stick-no need for greasing and easy cleanup. It was absolutely wonderful. The sweet of the nuts, the orange flavor, the heat of the spices and the tang of the dipping sauce was a taste sensation!! I made plenty of the essence and put it in a jar so next time I will not need to take time for that. Also, I like to have on hand candied pecans because they are wonderful in a salad. That would save some time also.
    I read the instructions wrong and got a mushy coating mix. It says to "pulse" the pecans and bread crumbs for one minute, not "pulverize" for one minute. I'll try the recipe again though and keep the mix dry. I also substitued Panko for bread crumbs to avoid partially hydrogenated oils in most packaged bread crumbs. Also, I've used packaged crutons ground up in the past instead of bread crumbs.
     New subject: Has anyone tried freezing the cooked chicken fingers and re-heating? I have a huge party coming up and would like to make things ahead of time.
    I thought this was an excellent choice for a low carb, flavorful alternative to fried chicken. I added more cayenne to my recipe to make it spicy. Also, I would recommend grinding the walnuts well. Next time I make the recipe, I will put a rack in the baking sheet and put the chicken on the rack to add more crisp.
    Just okay. Felt like something was missing from the batter on the chicken, but for the calories saved in not frying, I'll take it. I would recommend adding lemon juice to the honey mustard. It brings out the flavors really well.
    I made the recipe and it was pretty good, but I thought it could be better. I wanted the flavor of the pecans to "pop" more and less from the bread crumbs. On the 2nd try I added 1/2 c of dark brown sugar and substituted the regular bread crumbs for plain Panko bread crumbs to the dry mix. I also added a shot of Grand Marnier to wet mix and pan roasted the pecans for a few minutes. After preping the chicken, I covered it and let it sit in the fridge for 20mins. before putting in the oven. Obviously all this added a bit more prep time, but WOW!!!! Such an improvement for very little extra effort
    I made these chicken fingers for a tailgate party. The coating was extremely sloppy and difficult to make look uniform. The coating never really crisped up or even adhered to the chicken. Our guests thought the tasted very good, I just suggested they close their eyes while eating them., because ,frankly, they didn't look very appetizng.
    I have made this dish several times and every time it's a hit! Everyone loves it from the little kids to the grown up kids. The honey mustard is the perfect complement. Thanks!
    These chicken fingers were super easy to make but the end result was disappointing. Wouldn't make again.
    Excellent and quick!!!
    A friend made this for dinner last night and I thought it was amazing! I thought it was a bit spicy...maybe cut back the cayenne in the Essence...but the honey mustard was incredible and helped that quite a bit. An AWESOME honey mustard for anything, really. She also used a Guldens mustard instead of whole grain and I thought it was excellent.
    Very easy, and came out decently, but I wished it had a bit more depth of flavor. The spices were good but there just seemed to be something missing.
     However, I may be a bit biased since last night I had Robin Miller's Parmesan-Crusted Chicken with Creamy Honey-Mustard Dip, which is a similar recipe with much better flavors, in my opinion.
    I was surpised at how easy the chicken was to make and how wonderful it tastes. Definatly a great quick easy dinner meal.
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