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
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. item not reviewed by moderator and published
My favorite quick recipe when we want chicken fingers. More flavor and very moist. We love it!!! item not reviewed by moderator and published
Made exactly but with turkey cutlets. Good but not outstanding. Good as left overs as well. item not reviewed by moderator and published
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!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
These chicken fingers were super easy to make but the end result was disappointing. Wouldn't make again. item not reviewed by moderator and published
Excellent and quick!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I was surpised at how easy the chicken was to make and how wonderful it tastes. Definatly a great quick easy dinner meal. item not reviewed by moderator and published
This was a great recipe! My husband and I really liked it. I added my own array of spices, but it was a winner! item not reviewed by moderator and published
I have three children (oldest is 6) who are sometimes difficult to please with one dish. This is IT! They LOVED it. I loved it so much I gave a copy of the recipe to my parents. From beginning to end -- 25 minutes. I keep my pecans in the freezer. I didn't have any problem at all with "sticky" consistency. The sauce was amazing and is now my preferred "honey-mustard dippin' sauce" recipe of choice. item not reviewed by moderator and published
This was to spicy. The chicken tasted great once we took the coating off item not reviewed by moderator and published
A fast, easy dinner recipe that everyone loves.I make them all the time and if there are leftovers I freeze them & they can be heated up for snacks. item not reviewed by moderator and published
This has become one of our all-time favorites. It's relatively easy to make and SO tasty. I only use a tiny bit of mayo in the dipping sauce, and it tastes just fine. Also, you can buy essence in the store if you don't have all of the ingredients to make it. item not reviewed by moderator and published
This recipe is terrific. The whole family raved about it. item not reviewed by moderator and published
To be made into Oven Baked Pecan Crusted Chicken Fingers! I was looking for something different to do with chicken when I came across this recipe. While I forgo the "essence" for just a little salt and pepper, the recipe is great. The honey mustard dipping sauce is a snap to make and is delicious especially when made with a stone ground deli mustard. item not reviewed by moderator and published
My husband, 21 year old son, and I love this recipe. So easy to make and fun to eat. Making your own Essence is too time consuming. Just buy a bottle in the spice aisle at the market. Also, some bottled Honey Dijon dressings (especially Marzetti's) work great as a dip. I will definitely make this again. Yolanda Grosse Pointe Farms item not reviewed by moderator and published
I love everything about this. item not reviewed by moderator and published
This is really a great recipe and the honey mustard dipping sauce is amazing, so much better than store bought. item not reviewed by moderator and published
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to this recipe to work christmas party everyone loved it! item not reviewed by moderator and published
I have some very picky eaters at home and this dish was a hit with all of them! item not reviewed by moderator and published
This is such an easy recipe, and the chicken turns out so moist and delicious. I have even tried it with whole breasts of chciken and it did fabulous. item not reviewed by moderator and published
Chicken tasted good, just really was missing something. Not sure what was missing, but hubby & I both agreed it needed a lil something xtra. Will make again and play around with spices. item not reviewed by moderator and published
By my own admission, I am not a good cook. I made this recipe for my family tonight, and we all loved it. There wasn't a bite left, and we all wanted more! item not reviewed by moderator and published
This recipe is so quick, easy, and convienent! It tastes great with fries or rice! item not reviewed by moderator and published
Nice crisp taste item not reviewed by moderator and published
The prep was not to involved, but the end result was not what I was expecting. I was looking for more flavor than this gave me. item not reviewed by moderator and published
these chicken fingers are absolutely delicious and so easy to make. because they have oil in the egg mixture, you would never believe they were not fried. the pecans give the crust a nutty flavor and texture. these were a huge hit in my house and will be made again :) item not reviewed by moderator and published
The pecan crusted chicken fingers are absolutely amazing. Very easy to make and doesn't have much clean up after all is said and done. WICKED item not reviewed by moderator and published
Very Good! Love the dipping sauce! item not reviewed by moderator and published
easy and delicious. will make them many times. have tried on fish as well w/ good results. item not reviewed by moderator and published
Instead of chicken strips, I used chicken breasts. This was so good! And dont skip the honey mustard. It makes this dish. This will definately be a staple in my kitchen! item not reviewed by moderator and published
My wife loves these. item not reviewed by moderator and published
If your pressed for time and want to make a simple meal that everyone will love than this is for you! Baked not Fried baby. BAM! item not reviewed by moderator and published
The recipe was easy to make. The outcome was good, but nothing fantastic. item not reviewed by moderator and published
This recipe was fairly simple to make, and the whole family loved it. I have a six year old and a two year old and they kept asking for more. The honey mustard sauce that goes with the dish was hit as well. I will surely make this again. item not reviewed by moderator and published
I love cooking for my family,and any time I can make one of their favorites whether it be appetizer or entree and I can bake not fry I like that,most of all it was super easy and every one loved it. We especially enjoyed the creole spice,I made it by scratch,I love spicing things up and with these spices combined wow really gives it a great kick. I would recommend this for every one. I would make a double batchof the mustard sauce next,was so good everyone wanted more. item not reviewed by moderator and published
i am a first time cook. my mom just got a job and i wanted so desperatly to impress her by cooking a meal all on my own. after looking at over 500 recipes, i chose the pecan crusted chicken and thank God! so easy and delicious! item not reviewed by moderator and published
My husband and I just finished these. There was just too much going on. We won't be having them again. item not reviewed by moderator and published
We tried this recipe. The results were edible but nothing to special. item not reviewed by moderator and published
This was so easy to make and something that the kids liked as well. Don't forget the honey mustard dipping sauce, it's equally as good and easy. 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
using any sweet substance with MEAT or any protein, will ferment it in your colon, causing poison gases, and will not nourish your body! item not reviewed by moderator and published

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