Pecan-Crusted Chicken Tenders
Makes About 16
  • 2 cups pecan halves*
  • 1 cup panko (Japanese bread crumbs)
  • 2½ teaspoons Creole seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 pounds chicken tenderloins (about 16 tenderloins)
  • Blackberry Honey Mustard (recipe follows)
Blackberry Honey Mustard
  • ½ cup blackberry preserves
  • ⅓ cup Dijon mustard
  • ¼ cup honey
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  1. Preheat oven to 400°. Place a wire rack on a baking sheet. Spray rack with cooking spray.
  2. In the work bowl of a food processor, pulse pecans until finely chopped. Transfer to a shallow dish, and stir in bread crumbs, Creole seasoning, salt, garlic powder, and paprika. In a medium bowl, whisk eggs. In another shallow dish, place flour.
  3. Dip 1 tenderloin in egg. Dredge in flour, and dip in egg. Dredge in pecan mixture, pressing firmly to completely coat. Place on prepared rack. Repeat with remaining tenderloins.
  4. Bake until golden brown, 20 to 25 minutes. Serve with Blackberry Honey Mustard.
Blackberry Honey Mustard
  1. In a medium bowl, whisk together all ingredients until well combined. Strain through a fine-mesh sieve, if desired. Refrigerate in an airtight container for up to 2 weeks.
*We used Cane River Pecan Company Pecan Halves.
Recipe by Louisiana Cookin at