Un-Fried Crunchy Chicken Tenders

Un-fried Crispy Chicken Tenders
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    [ID] => 6812
    [post_author] => 2
    [post_date] => 2015-02-23 09:44:00
    [post_date_gmt] => 2015-02-23 15:44:00
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    [post_title] => Un-Fried Crunchy Chicken Tenders
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    [post_name] => un-fried-crunchy-chicken-tenders
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    [post_modified] => 2015-02-23 09:44:00
    [post_modified_gmt] => 2015-02-23 15:44:00
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    [guid] => http://llbalanced.com/?post_type=recipe&p=6812
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TOTAL TIME :30mins
  • 1 1/2 cups raw pecans
  • 3/4 cup unsweetened coconut flakes
  • 1 1/2 teaspoons sea salt
  • 1 1/4 teaspoons smoked paprika
  • 1/2 teaspoon onion powder
  • 1-2 cage free organic eggs whisked
  • 1 1/2 lbs free-range, organic chicken tenderloins
  1. Preheat oven to 350. Line 1-2 baking sheets with parchment paper. In a food processor, combine pecans, coconut flakes, sea salt, paprika and onion powder. Pulse until a fine crumble forms (it’s ok if there are some larger pieces left).
  2. Empty crust mixture into a shallow dish and add whisked eggs to another. Assembled your tenderloin strips, then egg wash, then crust mixture side by side from left to right, respectively.
  3. Dip each tenderloin in the egg wash, then in the crust mixture. Press firmly and ensure that the entire tenderloin is coated (I double-dipped each). Lay them on the baking sheet, leaving enough space between each that the edges can brown.
  4. Bake for 20 minutes or until no pink remains in the center.
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  • Julia

    I made these chicken fingers last night! Delicious, home run. @fivedishesnashville @missjuliasunshine

    • Lauraleabalanced

      Yay!!! So glad you liked them! I wish I had some more right now :).

  • MrsLFC

    I made these chicken tenders twice this week…once for a friend’s family and once for mine. Both audiences loved them! Very easy to make, healthy, and delicious!! Thank you so for sharing your wisdom and expertise!! Best, Abby Caputo

    • Lauraleabalanced

      Abby! This is so awesome. Thank you for sharing with me!!

  • Staci Belcher

    I made these tonight and they were amazing! I used slivered almonds because I didn’t have any pecans and they still turned out delightful. Such a great idea using shredded coconut! Love all your recipes 🙂

    • Hey Staci!!! Thank you so much for taking the time to share your variation! Great to know that slivered almonds work, because I think a lot of people have those in their pantry!

  • Melanie

    This was ridiculously quick to put together and a hit with the kids!

    • Laura Lea Bryant

      Wonderful! I am so glad that it was a good experience! Thank you so much for sharing XOXO

  • Lali

    Would you recommend I freeze them raw or half cooked or fully cooked?

    • Laura Lea Goldberg

      I would say almost completely cooked minus maybe five minutes.