Pecan Crusted Chicken Tenders Recipe
Crispy pecan crusted chicken tenders made fast in the air fryer with a crunchy Georgia pecan coating that actually sticks. Perfect for a weeknight dinner or an easy game day appetizer!
Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 teaspoon garlic powder divided
- 2 teaspoon paprika divided
- 2 lb chicken tenderloins
- 1 cup panko breadcrumbs
- ½ cup pecans
- 1 teaspoon salt
Instructions
- In a bowl, whisk the buttermilk, egg, and 1 teaspoon each garlic powder and paprika. Then pour into a large zip-top bag, add the chicken tenderloins, and chill for 20–30 minutes.
- In a food processor, add the panko, pecans, and remaining garlic powder, paprika, and salt. Pulse for 1–2 second bursts until it looks like coarse breadcrumbs. Then pour into a shallow bowl so dredging is easy.
- Preheat the air fryer to 375°F and lightly oil the basket or use a parchment liner.
- Shake excess marinade off each tender. Press into the pecan mixture to coat all sides and set on your air fryer tray in a single layer. Repeat for the remaining tenders.
- Air fry for 9–12 minutes, flipping once if needed halfway through, until the thickest piece hits 165°F. Rest 3 minutes for juiciness.
Notes
- Oven method (alternative): Bake on a wire rack at 400°F for 15–20 minutes, flipping once, until 165°F.
- Pan-fry method (alternative): Cook in ⅛ inch neutral oil over medium heat 3–4 minutes per side to golden and 165°F, then set on a rack so bottoms stay crisp.
- Storage: Refrigerate up to 3 days and reheat on a rack or in the air fryer at 400°F for 6–8 minutes until crisp.
Nutrition
Calories: 224kcalCarbohydrates: 8gProtein: 27gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 99mgSodium: 518mgPotassium: 529mgFiber: 1gSugar: 2gVitamin A: 367IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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