Oven Baked Pecan-Crusted Chicken Fingers

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.4 64
REALLY Tasty, I used gluten free bread crumbs and chicken thighs instead of breasts... and veganaise in the honey mustard, and it came out wonderfully! I've actually made these a few times now and must say not only do we and our 2 year old think they are awesome, but they hold up REALLY well... cuz the breading is mostly nuts it seems really crunchy after you reheat them instead of soggy. item not reviewed by moderator and published
I turned up the heat at the end, added another 8 mins of cooking time and crispy and yummy! item not reviewed by moderator and published
These are simple and a family favourite. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very good. I really liked the honey mustard sauce! item not reviewed by moderator and published
I will definitely be making this again, my whole family loved it! item not reviewed by moderator and published
One of the best chicken recipes we have made. item not reviewed by moderator and published
I used boneless chicken breasts and it was a great hit with everyone. Thanks Emeril! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I didn't have any problem getting the nuts and bread crumbs to stick to the egg wash... and there is no flour in the recipe. I used gluten free bread crumbs and it was superb. item not reviewed by moderator and published

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