Pecan Crusted Chicken Tender

We love this recipe for so many reasons. This Pecan Crusted Chicken Tender recipe is low carb, and gluten free with no eggs! These tenders make an easy weeknight meal that pleases kids and adults alike. With quick prep and cooking times, you’ll have this keto dinner on the table in under 30! 

Ingredients

20 chicken tenders

Mustard Coating

1/4 cup Dijon mustard

2 tablespoons Swerve Confectioners (or 2 tablespoons. erythritol powdered)

1/4 teaspoon dill

1/8 teaspoon liquid smoke flavoring

Chipotle Chicken Seasoning

1 teaspoon Chipotle chile powder (or less depending how hot yours is)

1/4 teaspoon granulated garlic

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic salt

1/4 teaspoon cumin

1/8 teaspoon cinnamon

Pecan Coating

2 cups pecans

1/2 teaspoon garlic salt

1/4 teaspoon Chipotle chile powder

Instructions

Grease or line a big sheet pan with foil.

Mix the ingredients for the mustard coating and chipotle chicken seasoning together in a small bowl.

Finely chop the pecans and place in a bowl or plate big enough to accommodate a chicken tender. Add the garlic salt and chipotle pepper and mix thoroughly.

Dry the chicken tenders with a paper towel and place into a medium bowl. Pour the mustard mixture over the chicken and using your hands, mix the mustard and chicken together, making sure that all surfaces of the chicken is covered. Preheat the oven to 375.

Pick up a chicken tender and place it into the nuts, coating both sides, and lay it on the sheet pan. Repeat the process for all of the chicken tenders.

Place the sheet pan of pecan Dijon chicken into the oven and cook for 7 minutes. Remove from the oven and flip each piece over and cook for another 7 minutes. Remove the pecan Dijon chicken from the oven and turn on the broiler.

Watching carefully, broil the pecan Dijon chicken for a few minutes until the nuts brown a little and crisp up.