Pecan Crusted Chicken Strips

Breading. It’s not the easiest thing in the world. There is a trick to doing it and keeping your hands (and breading tubs) relatively clean.

The trick? Work with both hands. One hand is your “wet” hand (for putting the wet chicken into the flour, and pulling it out of the egg wash) and one “dry” hand (handling the floured chicken, and pulling the breaded chicken out of the pecan crumbs). The only challenge with this method is when the egg coated chicken is sitting in your breading. Pull the wet chicken out of the egg with your “wet” hand, and then sprinkle the chicken with the breading using your “dry” hand. If you can avoid touching the chicken while it’s in the breading until the last possible moment, the breading will act as a dry barrier to your hand, keeping it clean and breading free.

Feel free to go heavy on the flour. It acts as a glue for the egg, making sure the breading remains on the chicken. Too little flour will cause your breading to separate from your chicken.

This recipe goes GREAT with Sweet Potato Tater Tots

2 lbs chicken breasts, cut lengthwise into 1/2 inch wide strips
1/2 cup all purpose flour
3 eggs
2 Tbs Milk
1 Tbs Soy Sauce
1 cup Panko bread crumbs
1 cup finely ground/chopped pecans
1 Tsp Ground Chipotle pepper (optional if you’re serving kids that don’t like a kick to their food)
2 Tsp Salt
2 Tbs Brown Sugar

Set up 3 separate breading tubs, one containing flour, the second containing the eggs, soy and milk, with the third station containing panko, pecans, pepper and salt.

Divide your chicken strips into 4 equal batches.

Flour each batch, then immerse in egg, then transfer to pecan/panko breading, taking care to let the egg drip off prior to putting in the panko breading.

Continue the process until all the chicken is coated.

Place on a well oiled baking sheet, and bake for 18-20 minutes, turning halfway through.

Upon removal from the oven, immediately transfer to a cooling rack to retain crispness.

Discard any remaining flour, egg and/or breading.

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