It's an exciting week in our house. My oldest son is celebrating a birthday!!! And the best part is, he came home to celebrate! You know that makes this mom very happy. It brings me so much happiness to make my kids feel celebrated and loved on their special day. It is certainly hard for him to break away from all that is keeping him busy in college as he wraps up his senior year, so I truly appreciate this time.
As I reflect on the years gone by, I am filled with so much happiness and gratefulness. Thinking about him from the time he was born and how he showed me a new kind of love- the love between a parent and child- it's an amazing feeling. And the joy he has brought to our lives over the years has been priceless. To see the man he has become today... Wow! Proud can't even begin to describe it. My husband and I are truly blessed by him and we look forward to seeing what his future holds.
You know me by now so you know that when my son comes home for a weekend visit, I love to spoil him with some of his favorite foods. These chicken strips are one of his top choices. The great thing about them is everyone loves them!
Chicken strips are popular with children, but the pecan crust on the outside makes these delicious enough for an adult to enjoy as well. So if you have picky children and find yourself preparing two different meals for dinner just to please everyone, these chicken strips are your golden ticket to make everyone happy!
This recipe is fairly simple. The only thing that requires a little prep work is making the pecan meal. And really, that is not difficult either. I usually do this prior to making the chicken strips just to save time. You can even make this days in advance and store in the refrigerator to keep it fresh. Basically, all you are going to do is put raw pecans in your food processor and pulse until you get a consistency of a medium grind and some larger pieces of pecan to remain. Be careful not to over process otherwise you will end up with an oily consistency.
Another thing you can do to save time is to ask your butcher to slice chicken breasts into strips that way you won't have to do that messy job. It makes things much easier!
Pecan meal, added dry ingredients, all combined.
Chicken strips coated with pecan crust.
Another nice thing about this recipe is that all you have to do is bake these little guys in the oven. No frying required! However, you can most definitely fry them if you would like. I would recommend using coconut oil to fry them with if you decide to go that route. But I generally bake mine for a no fuss dinner. Pair them with my Honey Dijon Dip and you can't go wrong.
1 1/2 lbs chicken breast, cut into strips
3 eggs, whisked
1 1/4 cup pecan meal
3/4 cup almond flour
1/4 cup coconut oil, melted
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon rosemary
1/2 teaspoon parsley
sea salt, to taste
fresh ground pepper, to taste
1. Preheat oven to 375°F. Prepare a rimmed baking sheet with parchment paper.
2. Whisk eggs in a small bowl.
3. In a medium bowl, combine the pecan meal, almond flour, all the spices, and melted coconut oil. Mix well.
4. Pat the chicken dry. Dip the chicken in the egg mixture and coat the chicken evenly with the meal/flour mixture. Then place on the baking sheet. I make sure to toss the pecan mixture around between dipping the chicken strips to keep the mixture from getting too soggy. It also helps to have some extra meal/flour mixture on hand if you feel the coating is getting too wet. Sprinkle some more in the meal mixture and toss it around to combine thoroughly.
5. Once all the chicken strips are coated and on the baking sheet, bake for about 15 minutes. Be careful not to overcook them. Recommended internal temperature for chicken is 170°.