Super delicious Baked Pecan Crusted Chicken Tenders with Creole Sauce is a tasty meal or appetizer. Chopped pecans and Panko bread crumbs make a crunchy crust on these healthy chicken tenders and they are baked, not fried. This makes these baked chicken tenders recipe super crispy, low-fat and low-calorie. Dip the tenders into the spicy Creole Sauce which adds an awesome twang to the tenders!
There are a few things I go to for dinner when I am in a hurry...which lately is almost every day! I want a quick tasty and healthy dinner for my family. These Baked Pecan Crusted Chicken Tenders with Creole Sauce is on top of my go-to meals! Besides being delicious, these tenders are easy to prepare! I like to make the tenders in bulk so I always have a batch in the freezer! A big plus for me! Add in my Creole Sauce and hello delicious!
The combo of the Panko bread crumbs and pecans encrusted on the chicken add such amazing crunch and flavor! The tenders are first coated in seasoned buttermilk, which keeps the chicken super moist. Then into the Panko bread crumbs! These tenders are seriously addicting! The spicy Creole Sauce made with mayo, mustard, horseradish, and seasonings are both tangy and spicy! Pecan Crusted Chicken Tenders and Creole Sauce are a home run!!
Can these Pecan Crusted Chicken and the Creole Sauce be made ahead?
You can prepare the baked chicken tenders ahead of time with the pecan crust and keep in the fridge well covered for 1 day and bake right before you are ready to eat. The creole sauce can be made up to 3 days in advance, kept well covered in the fridge.
I would like to double the batch and freeze the Pecan Crusted Chicken Tenders, can I?
Absolutely, I always make these ahead and freeze the extras. I place the cooked chicken tenders on a baking sheet in the freezer for about 30 minutes so they won't clump together when placed in a freezer bag. Then, place the chicken in quart or freezer safe bags. Label and date the bags. I use within three months. Reheat at 325 degrees for about 15 minutes.
If I do not have buttermilk in the fridge, how can I make DIY buttermilk?
An easy DIY Buttermilk is combining 1 cup regular milk any of these: 1 Tablespoon white wine vinegar, 1 Tablespoon lemon juice, or (last resort because more expensive but works) 1 ½ teaspoon Cream of Tartar. Let any of these sit in the milk for 5 minutes and the milk will curdle and you can use as buttermilk.
Try these easy healthy chicken recipes too:
Baked Parmesan Chicken Tenders
Apricot Glazed Grilled Chicken
Baked Crispy Chicken Drumsticks
Try these sides with these Healthy Chicken Tenders:
Lighter Homemade Macaroni Salad
Quick & Easy Homemade Refrigerator Pickles
Easy Grilled Truffle Oil Potato Wedges
How to make Pecan Crusted Chicken Tenders:
- Place the buttermilk and spices in either a large bag or bowl.
- Add the chicken tenders into the buttermilk and marinate at least a half hour to overnight.
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray and set aside,
- Set three bowls up. In the first bowl, combine flour, garlic powder, onion powder, and pepper.
- In the second bowl, add the egg and low-fat milk.
- To the third bowl, combine the ground pecans and Panko breadcrumbs.
- Remove the chicken tenders from buttermilk mixture, shake off excess buttermilk.
- Then place each piece of chicken in order of bowls, first flour mixture, shake off excess flour, egg wash, then into Panko breadcrumbs.
- Place the chicken on the baking sheet and spray the tops with non-stick spray and bake 10 minutes.
- Turn the chicken pieces over after 10 minutes and serve with Creole Dipping Sauce.
How to make the Creole Sauce
- In a medium bowl combine low-fat mayonnaise, yellow mustard, stone ground mustard, horseradish, apple cider vinegar, garlic and onion powder, and black pepper.
- The creole dipping sauce can be refrigerated for up to 3 days, well covered.
When you make this recipe for Pecan Crusted Chicken with Creole Dipping Sauce, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen
I love any comments or questions below!
I HOPE YOU CONTINUE CONNECTING WITH ME:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER, BLOGLOVIN, GOOGLE
Are you loving this strawberry pretzel pie recipe, giving it a 5-star rating and any comments is super helpful for me and very much appreciated!
📖 Recipe
Pecan Crusted Chicken Tenders with Creole Sauce
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 1 pound boneless, skinless chicken tenders
Buttermilk Marinade
- ½ cup low-fat buttermilk
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
Flour Mixture
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon black pepper
- ¼ teaspoon salt
Egg Wash
- ½ cup low-fat milk
- 1 large egg beaten
Pecan Panko Mix
- 1 cup ground pecans
- 1 cup Seasoned Panko bread crumbs
Creole Dipping Sauce
- ¾ cup low-fat mayonnaise
- 1 Tablespoon yellow mustard
- 1 Tablespoon stone ground mustard
- 1 teaspoon horseradish
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon sat
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
Make the Buttermilk Marinade
- In a large mixing bowl, whisk together buttermilk, paprika, onion powder, garlic powder, black pepper, and salt.
- Add the chicken tenders to the buttermilk mixture. Cover with plastic wrap and let marinate at least 3 hours up to overnight.
Assemble the Chicken Tenders
- Preheat oven to 425°F Spray a baking sheet with non-stick cooking spray or use a Silpat liner.
- Line three medium bowls up. The first bowl is the flour mix. Add and mix well flour, onion powder, garlic powder, black pepper, and salt.The second bowl is the egg mixture; whisk together milk and egg. The third bowl is the pecan breading. Mix the ground pecans and panko bread crumbs to combine well.
- Dip each chicken piece in flour mix, shake excess flour off the chicken. Next, dip into egg mixture, shake off excess egg. Last, dip chicken into pecan crumb mix. Then place chicken on prepared baking sheet.
- Repeat this process with all the chicken tenders.
- Spray the tops of each breaded chicken quickly with non-stick cooking spray.
- Place the chicken in the preheated oven on a center rack. Bake for 10 minutes. Flip chicken and bake another 10 minutes or using a meat thermometer, the internal temperature of the chicken is 165°F.
Creole Dipping Sauce
- In a medium-sized mixing bowl, combine mayonnaise, yellow mustard, stone ground mustard, horseradish, apple cider vinegar, garlic powder, onion powder, pepper, and salt. Mix well and check seasonings, re-season if needed. Cover and refrigerate until ready to serve. Can be made 3 days ahead.
NOTES
- These tenders freeze really well. Make a double batch and freeze some for later.
- To heat frozen tenders, cover tenders in foil, reheat at 325 degrees until warmed through.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Mackenzie
I bet the pecans in this really add the most delightful crunch and flavor. Plus, since it's baked instead of fried you don't have to worry as much about scorching them! Win! Can't eait to make these!
Eileen xo
You bet Mackenzie! The pecans ar fabulous and baking the chicken is so much better than fried
lauren
These looking so wonderfully crunchy! Love the idea of using the pecans and the creole sauce. Will definitely have to try these next time chicken tenders are requested!
Eileen xo
Thank you Lauren! These are definitely crunchy My family loves them. I hope you enjoy the recipe!
Rachel
This looks SOOO good! I live on the East Coast, but I'm obsessed with creole seasoning and all things Southern cooking. As proof, I made my husband take me out to get a po'boy and fried pickles last night. Apparently it was enough because now I' want your Baked Pecan Chicken and Creole Sauce!
Eileen xo
Thank you so much Rachel! I love a good po boy too! I am so happy you enjoy the recipe. Enjoy! BTW, East Coast girl here too!
Jessica
Sounds yummy! I would love to try coating my chicken tenders with pecans....and creole sauce is so good! Can't wait to try your recipe.
Eileen xo
Awesome Jessica! I hope you enjoy the recipe! Pecans are awesome with chicken
Lois. O
Never heard of creole sauce but that sauce looks amazing! I am always creating new sauce dips with mayonnaise in my kitchen so I have a new one to try!
Eileen xo
Lois, creole sauce is a must to add to your recipes. I obviously make with these tenders but creole sauce is great with so many things. We love it with sweet potato fries and fish too!
Carol Borchardt
These look sooooo good! I'm in the South so I do tons of recipes with pecans. Love them! That Creole sauce sounds amazing and so perfect with them! Pinned this to make for a personal chef client.
Stacey
Oh my goodness, I could seriously enjoy a plate of those right now! AND that sauce! Nice.
Eileen xo
Thank you Stacey! I hope you try them and enjoy!
Julie
These look so deliciously crunchy! I have a big bag of pecans left over from a Thanksgiving pecan pie - can't wait to give this a try!
Eileen xo
Julie, a must make with those pecans. BTW, you are an amazing baker! Love your recipes!
Marisa Franca @ All Our Way
What a great way to serve chicken. Takes the lowly chicken to superior heights. We use a lot of Panko but have not used pecans with it. We serve chicken several times a week -- will definitely give this a try.
Shannon
These look SO good! I'm going to have to give these a whirl for dinner next week! Pretty sure it will be a win with my kiddos!
Eileen xo
Great Shannon, I hope your family enjoys!
Amanda
These crusted chicken fingers look SO crispy! I love that they're baked instead of fried! Buttermilk marinades make absolutely the best chicken; these tenders must literally be so "tender" inside. That creole dipping sauce sounds like something that will be come a staple in my fridge!
Carla Patterson
Creole sauce? I love it!! I've only tried it once in the restaurant, but it was extremely lovely. I wonder how couldn't I come up with making one for myself at home - thanks for this now I will definitely try it, alongside this tasty chicken of course <3
Eileen xo
I'm so glad you enjoy Carla! I hope you let me know when you make them