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This pecan-crusted chicken recipe makes the BEST homemade, crispy chicken nuggets ever! They’re lightened up with a delicious, crunchy coating of crushed pecans and tortilla chips, and baked rather than fried.
I’m a BIG fan of crispy chicken (who isn’t?), and I’m just over here fuelling my obsession with recipes like parmesan chicken tenders, crunchy cornflake chicken, and this flavor-loaded hot honey chicken!
I rarely meet a chicken nugget I don’t like, but this pecan crusted chicken won me over completely with the first bite. It’s all about the breading! There’s a little nutty sweetness from pecans, paired with salty, tortilla chip crunch. It’s BEYOND good. Crunchy, flavorful, and 100% homemade. Make this pecan crusted chicken for dinner, lunch, as a snack, or even as an awesome appetizer (I see you, Football Sunday!). And never forget the honey mustard sauce.
What Makes This Pecan Crusted Chicken So Good
- Better than store-bought. My whole family LOVES chicken nuggets. When I first set out to make “lightened-up” homemade nuggets, I knew they needed to have the same irresistible crunch as our freezer aisle and fast food favorites. This pecan crusted chicken delivers!
- Baked, not fried. Goal #2? Achieving the best texture without deep-frying (as much as I love fried chicken). This one took some test runs, but in the end, these pecan crusted chicken nuggets baked up golden and delicious with a fraction of the effort (and mess) of frying in oil.
- Quick and easy. Since there’s no deep-frying involved, this pecan crusted chicken makes a great weeknight dinner option. Hardly any mess, no fussing. Just delicious, juicy, flavor-packed chicken nuggets hot from the oven in 30 minutes!
Ingredients You’ll Need
The ingredients list for this pecan crusted chicken couldn’t be shorter. You need just 4 items plus your preferred seasonings. I’ve included my notes here. Scroll down to the recipe card for the printable ingredients with the full amounts and recipe details.
- Chicken – Cubed chicken breast halves work best in this recipe. You could use boneless, skinless chicken tenders or thighs, too. Cut the chicken into even-sized 1” pieces.
- Tortilla Chips – These can be salted or any flavor you’d like. I often use the leftover bits in the bottom of the chip bag!
- Spices – I use chili powder and oregano in addition to salt and black pepper.
- Pecans – You can also make this recipe with sliced almonds if pecans are out of stock where you are.
- Milk – Instead of an egg wash, I dip the chicken pieces in milk before coating them with breading. Works like a charm. Feel free to use whichever dairy or non-dairy milk you have in the fridge. Buttermilk also works!
How to Make Pecan Crusted Chicken Nuggets
This easy chicken nuggets recipe turns out consistently delicious in the oven, and the steps are super simple! Follow along here:
- Prepare the breading. Start by adding the tortilla chips, chili powder, and dried oregano to your blender or food processor. Pulse a few times, add the pecans, and pulse again until you have fine crumbs. Add the breading to a shallow bowl or plate.
- Bread the chicken. Add the milk to a bowl. Meanwhile, season the chicken with salt and pepper, and dip the pieces into the milk, then into the breading. Roll it around in the crumbs to coat.
- Bake. Arrange the pecan crusted chicken on a greased and lined baking sheet. Bake at 400ºF for 12-15 minutes, flipping halfway through. When the chicken is cooked through and crispy, you’re ready to serve.
Use the Air Fryer
If you own an air fryer, you can cook this pecan crusted chicken using the same method I use for my air fryer chicken nuggets. It’s quick and easy:
- Cook the nuggets at 360ºF for 7 minutes, flip, and cook for another 5 minutes until crispy.
- Prepare and coat the chicken as directed.
- Arrange the chicken inside the air fryer. Work in batches, and don’t overcrowd the basket.
Recipe Tips
- Preheat the oven. Make sure that you fully preheat the oven to a hot 400ºF before you bake your pecan chicken. High heat is key to quickly crisping up the outside while the inside stays juicy.
- Cut the chicken into even-sized pieces. This ensures that the chicken bakes evenly. I usually aim for pieces that are about 1 to 1 ½ inches in size.
- Check the chicken for doneness. An instant-read meat thermometer is your best friend when it comes to testing everything from chicken to steak for doneness. Chicken is cooked when the internal temperature reads 165ºF.
- Use another cut of chicken. Make pecan crusted chicken tenders following the cooking directions for my baked chicken tenders. You could even bread whole chicken breasts and bake them according to my oven fried chicken recipe.
- Substitute the tortilla chips. If you don’t have tortilla chips to blend up for the breading, you can swap in potato chips, Ritz crackers, Panko crumbs, or regular breadcrumbs.
Serving Suggestions
This crispy pecan crusted chicken goes great with a side of dipping sauce(s). We’re honey mustard fans in our house, but why stop there? Serve these with barbecue sauce or cool and creamy ranch dressing for dipping, or any sauce you’d like. They make an amazing game day or Super Bowl appetizer next to our favorite pizza dip!
Otherwise, if I’m serving crispy chicken for dinner, I’ll make a quick side of air fryer fries and a fresh avocado salad, with a fudgy brownie for dessert.
Storing and Reheating
- Refrigerate. Store leftover pecan crusted chicken airtight in the fridge for up to 4 days. The breading will get a bit soggy over time, but leftovers are great to enjoy cold or reheated in salads and wraps for easy lunches.
- Reheat. I always recommend reheating breaded chicken in the oven or air fryer, as it helps crisp up the outside again. For even crispier results, place the chicken on a wire rack set over a baking sheet. Warm the chicken at 350ºF, until it’s heated through.
More Easy Chicken Recipes
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Pecan Crusted Chicken
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- salt and freshly ground black pepper, to taste
- 2 cups crushed tortilla chips, (I always use what’s on the bottom of the bag)
- ½ teaspoon chili powder, or to taste
- ½ tablespoon dried oregano
- ½ cup halved pecans, or almonds
- ⅓ cup milk
Instructions
- Prep. Preheat oven to 400ºF. Line a baking sheet with foil. Lightly grease it with cooking spray and set aside.
- Make the pecan breading. Place chips, chili powder, and oregano in a food processor or blender. Process until well ground. Add pecans and pulse a few times, or until finely ground. Transfer the mixture to a plate.
- Bread the chicken. Pour milk into a bowl. Season the chicken pieces with salt and pepper. Dip the chicken first into the milk, and then roll it in the crumb mixture to coat.
- Bake. Place coated chicken nuggets on the previously prepared baking sheet. Bake for 12 to 15 minutes, or until the chicken is cooked through, turning once halfway through cooking.
- Finish and serve. Remove the chicken from the oven and let it rest for a few minutes before serving.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I made these yesterday & they turned out fantastic. This recipe will become a staple for afternoon snacking!
We love these chicken nuggets, too! I am so happy to know that you also enjoyed them! Thank YOU!!
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing! A healthier option for a family favorite.
Hee hee. I wonder if this coffee incident happened a few days ago. It was like 3 am there and you “like” my instagram feed (I was about to go to bed) and I thought wow you are hard working! Didn’t know you were suffering. LOL! What a great idea to use tortilla chips! Haven’t done it before but will need to give this a try very soon!
Yes YES! That was the night!! hahaha 😀 I was working hard because I couldn’t sleep. 🙂
I could use a huge bowl of these bites this morning. I so want it!
So fun, love these Kate! And I always crack up reading your posts. So funny.
I’m quite the opposite on caffeine. I can drink it anytime and then fall asleep whenever.
The nuggets are AMAZING.
Those crunchy nuggets look great. I’d eat the whole plate’s worth.
Tortilla chip and pecan crust?! Girl, you are brilliant!
These look so good! I want to pop them all in my mouth right now!