Aiguillettes de poulet aux noix de pécan au four

Ingrédients

• 2 cups raw pecan halves or pieces
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne
• 1 teaspoon kosher salt, plus more for seasoning
• 3 large eggs
• 1 cup all-purpose flour
• 1½ to 2 pounds chicken breast tenders or strips
• Freshly cracked black pepper, to taste
• Buttermilk ranch, store-bought or homemade, for serving

Préparation

1. 1

   Preheat the oven.: Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

2. 2

   Prep the pecans.: In a food processor, pulse the pecans until as fine as breadcrumbs. Transfer to a shallow bowl or pie pan and stir in the panko, garlic powder, cayenne, and salt until combined.

3. 3

   Prep the breading.: In a second shallow bowl or pie pan, beat the eggs. In a third shallow bowl or pie pan, place the flour.

4. 4

   Prepare the chicken.: Season the chicken all over with salt and pepper. Working with one piece at a time, dip the chicken into the flour and turn to coat. Then dip it into the egg, letting the excess drip off. Then dip it into the pecan mixture, gently pressing to adhere. Arrange the chicken on the prepared sheet pan.

5. 5

   Bake the chicken.: Bake for 20 minutes or until golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer.

6. 6

   Serve the chicken.: Serve the chicken with ranch on the side for dipping.