Crunchy Pecan-Crusted Chicken Fingers

Crunchy Pecan-Crusted Chicken Fingers
Photo by Kana Okada


  • 16 saltines
  • 1 large egg
  • 1 teaspoon salt
  • ¼ cup all-purpose flour
  • ¼ cup chopped pecans
  • 2 teaspoons paprika
  • 1 ½ pounds boneless, skinless chicken breast halves, cut into uniform strips

1. Preheat oven to 425°F. Mist a wire rack with cooking spray and place on top of a foil-lined broiler pan. 2. Combine saltines, pecans, salt and paprika in bowl of a food processor and pulse to finely grind and mix. Transfer to a shallow bowl. 3. Place flour in a second shallow bowl. Lightly bea...

View full recipe at My Recipes


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