Pecan Crusted Chicken Tenders with Sriracha “Aioli”

Pecan Crusted Chicken Tenders with Sriracha Aioli

AuthorSabrinaCategory, , , , , , DifficultyBeginner

These keto friendly baked, pecan crusted chicken tenders are paired with a delicious yogurt-sriracha sauce. Serve these chicken sticks with sautéed vegetables or a side salad for a healthy, low carb meal.

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

2 large or 3 medium chicken breasts, skinless and boneless
¾ cup pecan halves, raw and unsalted
cup shredded parmesan
½ tsp mustard powder
¼ tsp granulated onion
¼ tsp granulated garlic
¼ tsp black pepper
¼ tsp dried oregano or herb of choice
2 pinches pepper flakes (optional)
For Aioli:
½ cup non fat Icelandic yogurt (Siggi’s recommended)
2 tbsp white vinegar
2 tbsp sriracha
1 tbsp water (to thin out sauce if needed)
1 clove garlic, minced (optional)
½ tsp salt (add more if needed)
Pinch of black pepper

1

Toast pecans in a skillet over medium high heat for 2 minutes, moving them around constantly. Once they have become slightly darker in color and aromatic, remove from heat and place onto a clean flat surface. Allow them to cool completely (about 10 minutes). Once cooled, place into a food processor and pulse 8-10 times. They should be at a medium grind rather than a pulverized powder. Pulse a few more times if needed.

2

Place crushed pecans on to a large plate. Add parmesan, pecans, salt, black pepper, dried mustard, pepper flakes, onion, garlic, and oregano. Mix well and taste the coating to determine salt content. Add more if needed.

3

Using a kitchen mallet, flatten chicken breasts to ¾” thick. Cut into long strips (about 1” wide) and dredge in the pecan mixture. Place onto a parchment lined baking sheet and bake for 20 minutes at 350 degrees F. Once chicken tenders reach an internal temperature of 165 degrees F., they are done.

4

Combine all aioli ingredients in a small bowl. Give it a taste and adjust accordingly. I like tart sauces, but if you do not, add a tablespoon or two of mayonnaise to the mixture. This will change the caloric and fat content of the sauce, so be aware of this and plan accordingly.

5

Serve tenders with aioli drizzled on top or on the side. Store leftovers in an airtight container in the refrigerator for 3 days after initial preparation. I do not recommend freezing these as it will dramatically change the texture and flavor of the chicken once reheated. Recipe is 3 net carbs per serving.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 260
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 large or 3 medium chicken breasts, skinless and boneless
 ¾ cup pecan halves, raw and unsalted
  cup shredded parmesan
 ½ tsp mustard powder
 ¼ tsp granulated onion
 ¼ tsp granulated garlic
 ¼ tsp black pepper
 ¼ tsp dried oregano or herb of choice
 2 pinches pepper flakes (optional)
For Aioli:
 ½ cup non fat Icelandic yogurt (Siggi’s recommended)
 2 tbsp white vinegar
 2 tbsp sriracha
 1 tbsp water (to thin out sauce if needed)
 1 clove garlic, minced (optional)
 ½ tsp salt (add more if needed)
 Pinch of black pepper

Directions

1

Toast pecans in a skillet over medium high heat for 2 minutes, moving them around constantly. Once they have become slightly darker in color and aromatic, remove from heat and place onto a clean flat surface. Allow them to cool completely (about 10 minutes). Once cooled, place into a food processor and pulse 8-10 times. They should be at a medium grind rather than a pulverized powder. Pulse a few more times if needed.

2

Place crushed pecans on to a large plate. Add parmesan, pecans, salt, black pepper, dried mustard, pepper flakes, onion, garlic, and oregano. Mix well and taste the coating to determine salt content. Add more if needed.

3

Using a kitchen mallet, flatten chicken breasts to ¾” thick. Cut into long strips (about 1” wide) and dredge in the pecan mixture. Place onto a parchment lined baking sheet and bake for 20 minutes at 350 degrees F. Once chicken tenders reach an internal temperature of 165 degrees F., they are done.

4

Combine all aioli ingredients in a small bowl. Give it a taste and adjust accordingly. I like tart sauces, but if you do not, add a tablespoon or two of mayonnaise to the mixture. This will change the caloric and fat content of the sauce, so be aware of this and plan accordingly.

5

Serve tenders with aioli drizzled on top or on the side. Store leftovers in an airtight container in the refrigerator for 3 days after initial preparation. I do not recommend freezing these as it will dramatically change the texture and flavor of the chicken once reheated. Recipe is 3 net carbs per serving.

Pecan Crusted Chicken Tenders with Sriracha “Aioli”

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