These Pecan Crusted Chicken Strips are so very yummy and easy to make. And SO much healthier than the frozen chicken strip variety. I made them once when I visited my parents.
I really enjoy going home and making dinner for my family. It’s almost like going home and saying, “Hey look what I can do!!” Looking back now that I have been out of my parents house for nearly two years there are only a few meals that my mum would make that stand out to me Monster Brains (tortelini in a creamy cheese sauce), Curry, and a few others. My family ate very generic ‘family friendly’ meals and, don’t get me wrong I loved dinner, but I enjoy having different meals week after week and trying new meals.
So now, whenever I go home I make meals that are ‘family friendly’ with a twist. A meal we had often enough when I was younger was chicken strip wraps. Frozen Chicken strips, baked, and used as the protein in wraps for dinner.
So one week when I was visiting home, I made Pecan Crusted chicken strips. They were really good, so the other week I made them for Chris.
When I made them for my family, I served them with ‘bacon fries’ I.E. French fries that have been tossed in Bacon Salt, which I saw in a food network magazine- Coarse salt mixed with crispy bacon that has been food processed to the same consistency as the salt.
When I made them for Chris I took a healthier approach to sides, and make Cucumber Salad. From Canadian Living.
These chicken strips are something I will make for my kids, when I have some, and when they think back to meals they had as kids they will remember Mum’s Pecan Crusted Chicken Strip wraps. But I won’t make then too too often, because I don’t like repeating recipes too often. I like making new things every week.
Pecan-Crusted Chicken Fingers
Prep Time: 10 mins | Cook Time: 14 mins | Servings: 6 serving | Difficulty: Easy
- 1 1/2 lb boneless skinless chicken breasts, pounded thin and cut into strips
- 1/3 cup flour
- 2 tsp chili powder
- 1/2 tsp each salt and pepper
- 2 eggs
- 1 1/2 cups finely chopped pecans
- 1/2 cup panko
In shallow dish, whack together flour, 1 tsp chili powder, salt and pepper.
In Separate bowl, beat eggs.
In another shallow dish, place pecans, panko, and remaining chili powder.
One at a time, dip chicken strips into flour, then egg, then pecan mixture.
Bake on parchment paper lined baking sheet at 425 until golden and no longer pink inside, about 25 minutes.
- 1/3 cup (75 mL) rice vinegar
- 2 tsp (10 mL) liquid honey
- 1 tsp (5 mL) sesame oil
- 1/4 tsp (1 mL) hot pepper flakes
- 1/4 tsp (1 mL) salt
- 1 English cucumber, thinly sliced diagonally
- 2 green onions, thinly sliced
In large bowl, whisk together vinegar, honey, sesame oil, hot pepper flakes and salt. Add cucumber and mix until coated; set aside in refrigerator until ready to serve. Stir in green onion.