Tiras de frango com crosta de noz-pecã sem laticínios

Ingredientes

• 2 cups raw pecan halves or pieces
• 1 cup panko or bread crumbs ((can be gluten-free))
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt (divided)
• 1/4 teaspoon cayenne pepper
• 1 cup all-purpose flour ((can sub whole wheat flour or gluten-free all-purpose flour blend))
• Black pepper (as desired)
• 3 large eggs ((see post above for egg-free option))
• 1 1/2 to 2 pounds chicken breast tenders or chicken strips
• 1 batch Dairy-free ranch dip (for serving)

Modo de preparo

1. 1

   Preheat you oven to 425°F and line a baking sheet with parchment paper.

2. 2

   In a food processor or spice grinder (in batch), pulse the pecans until they are relatively fine, like breadcrumbs.

3. 3

   In a shallow bowl, whisk together the pecans, panko, garlic powder, 1 teaspoon salt, and cayenne.

4. 4

   In a second shallow bowl, whisk together the flour, remaining 1/2 teaspoon salt, and black pepper.

5. 5

   In a third shallow bowl, whisk the eggs until smooth.

6. 6

   Working with one chicken tender at a time, roll it in the flour and tap off excess, dip it in the eggs, and then roll it in the pecan mixture. You can double roll and press it in to ensure it's completely coated. Set the chicken on your prepared baking sheet.

7. 7

   Place the sheet on the center rack in your oven and bake the chicken for 15 minutes, flip, and bake for 5 minutes more, or until golden brown and cooked through.