Oven-Fried Pecan-Crusted Chicken Fingers | Emeril Lagasse

Oven-Fried Pecan-Crusted Chicken Fingers are crispy on the outside and tender and juicy on the inside. And simple to prepare!

OVEN-FRIED PECAN-CRUSTED CHICKEN FINGERS
SERVES 4

1/4 cup olive oil, plus more for baking sheet
1 cup pecan pieces
1/2 cup dried breadcrumbs
2 teaspoons Emeril’s Essence Creole Seasoning, plus more for garnish
2 large eggs
2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
Chopped parsley, for garnish
Chopped chives, for garnish
Honey Mustard Dipping Sauce (recipe follows)
Preheat oven to 375 degrees. Lightly brush a baking sheet with olive oil.

In the bowl of a food processor, combine pecans, breadcrumbs, and Essence. Pulse to combine, and transfer to a shallow dish.

In a bowl, whisk together eggs, olive oil, and remaining 2 teaspoons of Essence. One at a time, dip chicken pieces into egg mixture, and then then dredge in pecan mixture, shaking to remove any excess. Transfer to baking sheet and bake, turning once, until chicken is cooked through, and the crust is golden, 15 to 20 minutes.

Remove chicken from oven and serve garnished with parsley, chives, a drizzle of honey mustard dipping sauce, and Essence, if desired. Serve additional dipping sauce on the side.
HONEY MUSTARD DIPPING SAUCE
SERVES 4

1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons Creole mustard or other hot whole-grain mustard
Pinch of coarse salt
Pinch of cayenne, if desired

In a small bowl, combine ingredients and stir well to combine. Cover, and refrigerate until ready to use.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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