Pistachio-Crusted Chicken Tenders are a flavorful twist on the classic dish, with a crispy, golden crust made from crushed pistachios. These tenders are baked or fried to perfection, offering a nutty, crunchy coating that pairs beautifully with the juicy chicken inside. Perfect for weeknight dinners, snacks, or party appetizers, they’re a hit with both kids and adults.
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 pound (450g) chicken tenders or chicken breast strips
- 1 cup (150g) shelled unsalted pistachios, finely chopped or crushed
- 1/2 cup (60g) breadcrumbs (panko for extra crispiness)
- 1/4 cup (30g) grated Parmesan cheese (optional)
- 2 large eggs
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil or cooking spray (if baking)
Instructions
Preheat the Oven (If Baking):
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or olive oil.
Prepare the Coating:
In a shallow bowl, mix the crushed pistachios, breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and black pepper.
Set Up the Dredging Station:
- Place the flour in one shallow dish.
- Beat the eggs in a second shallow dish.
- Set up the pistachio coating mixture in a third shallow dish.
Coat the Chicken:
- Dredge each chicken tender in the flour, shaking off the excess.
- Dip it into the beaten eggs, ensuring it’s fully coated.
- Press the chicken into the pistachio mixture, coating it evenly and pressing gently to adhere the crust. Repeat with all the chicken pieces.
Cook the Chicken:
- For Baking: Place the coated chicken tenders on the prepared baking sheet. Lightly spray or drizzle with olive oil for a crispier texture. Bake for 18-20 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temperature of 165°F or 74°C).
- For Frying: Heat about 1/4 inch of oil in a skillet over medium heat. Fry the chicken tenders in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
Serve:
Serve the pistachio-crusted chicken tenders with your favorite dipping sauces, such as honey mustard, ranch, or a yogurt-based sauce. Garnish with additional crushed pistachios or parsley if desired.
Things to Consider
- Pistachio Texture: For a finer crust, grind the pistachios more finely. For a chunkier texture, leave some pieces larger for added crunch.
- Breadcrumb Substitute: If you want to make this gluten-free, substitute breadcrumbs with crushed gluten-free crackers or almond flour.
Tips
- Meal Prep: The coated chicken tenders can be prepared ahead of time and refrigerated for up to 1 day before baking or frying.
- Reheating: To reheat leftovers, bake them in a 350°F (175°C) oven for 10 minutes to restore crispiness.
- Custom Flavor: Add lemon zest or dried herbs (like thyme or oregano) to the pistachio coating for an extra burst of flavor.
This Pistachio-Crusted Chicken Tenders recipe is a delicious and healthy twist on a classic favorite. The nutty crust adds flavor and crunch, making these tenders irresistible. Enjoy with your favorite sides or as part of a fun finger-food spread. Afiyet olsun!