We favor Memphis BBQ for a slightly sweet addition. Or, choose We’re Kickin’ It for a spicier, non-vegetarian flare.

We may not be vegetarians around here, but we’ve certainly got a passion for plant-based foods. By that we mean all-natural, lightly processed foods that come from plants. No matter your food proclivities, these pecan-based taquitos will be a big hit at your next shindig.

Baked Pecan Crusted Chicken Tenders

American Pecan Promotion Board
Prep Time 20 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 14 pieces


  • 2 cups Wutta Nut! Parmesan Garlic Butter pecans
  • 1 ½ to 2 pounds chicken breast tenders or chicken strips
  • 1 cup panko or gluten free bread crumbs
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup all-purpose flour or gluten free flour blend
  • ½ cup Grated Parmesan Cheese


  • Preheat oven to 425 F.
  • In a food processor, pulse pecans until fine as breadcrumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.
  • In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.
  • Lightly season chicken tenders with salt and pepper. Working with one chicken tender at a time, dip in eggs, flour and then pecan mixture. (be sure to press the pecan mixture onto the chicken to be sure it is completely coated.) Set chicken on a baking sheet lined with a cooling rack or parchment paper. Repeat with remaining chicken.
  • Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.
  • Before serving, sprinkle with grated Parmesan cheese, if desired. Serve warm.
Keyword chicken, Parmesan Garlic Butter, pecans

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