Crunchy Pecan Crusted Chicken Tenders – Fast Dinner

Fast weeknight dinner! Very tender, very flavorful. Kind of healthy? (: I served it with mashed sweet potatoes and sauteed kale. Make extra ’cause this microwaves rather well for lunch the next day.

Recipe adapted from: plainchicken.com

INGREDIENTS:

  • 1 cup Bisquick
  • 1/2 cup finely chopped pecans (I used my food processor)
  • 1 tsp paprika (sweet, not smoked)
  • 1/2 tsp salt
  • 1 tsp Creole seasoning
  • 2 lbs chicken tenders
  • 1/2 cup buttermilk*
  • Olive Oil

*I used 1/2 cup milk and added the 1.5 tbs buttermilk powder to the dry ingredients. I keep powdered buttermilk in my freezer at all times!

INSTRUCTIONS:

  1. OPTIONAL PREP: Brine chicken to make it super soft and tender and evenly seasoned throughout. In a small sauce pan, heat 2-3 cups water with ~1/4 cup of kosher salt (less if using table salt). Once salt is melted, add ice cubes to cool down the water.  Put chicken in a large freezer bag. Add brine into bag and top off with water until chicken is completely submerged. Loosen up chicken so they’re not stuck together to increase surface area. Push out air and seal bag. Place bag in a large container to prevent dripping and put in freezer over night.
  2. Preheat oven to 350F.
  3. Combine first 5 ingredients in a medium bowl; stir well.  Dip chicken in buttermilk, dredge in pecan mixture.  Place chicken in an ungreased 9×13-inch pan.  Drizzle olive oil over chicken.  Bake for 18-20 minutes or until chicken is done.

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