Name: Air Fryer Pecan Crusted Chicken Tenders
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 to 1½ pounds chicken tenders (about 8–12 pieces); 1 cup pecans, finely chopped or processed; 1/2 cup grated Parmesan cheese; 3/4 cup breadcrumbs (panko gives extra crunch); 1–2 teaspoons garlic powder; 1 teaspoon smoked or sweet paprika; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon ground black pepper; 2 large eggs, whisked; Cooking spray (olive oil or avocado oil spray); Optional: a pinch of cayenne or chili powder for heat

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Air Fryer Pecan Crusted Chicken Tenders: Crispy, Nutty, and Irresistible

These pecan-crusted chicken tenders are golden, crunchy, and full of warm nutty flavor — perfect for weeknight dinners, casual get-togethers, or turning a simple lunch into something memorable. They crisp up beautifully in the air fryer without drowning in oil, and the pecan-parmesan coating gives each bite a savory, slightly sweet crunch. If you like using your air fryer for quick, impressive meals, you might also enjoy the playful spice and texture of an air fryer bang bang shrimp recipe that complements this dish well.

Why make this recipe
This dish stands out because of its combination of texture and flavor: toasted pecans give a buttery, nutty crunch while Parmesan and breadcrumbs add savory depth and structure. It’s also faster and less greasy than deep-fried versions, thanks to the air fryer. And finally, it’s flexible — swap spices, make it low-carb with almond meal, or double the batch for easy meal prep.

Step-by-Step Guide to Making Air Fryer Pecan Crusted Chicken Tenders

What makes the pecan crust work so well is the balance of fat, salt, and browning agents: pecans roast and turn aromatic in the short cook time, while Parmesan adds umami and the breadcrumbs help create a uniform, golden surface. The egg wash secures the coating so the pecans cling to the chicken during flipping and cooking, producing an even crust with a tender interior.

Ingredients

1 to 1½ pounds chicken tenders (about 8–12 pieces)
1 cup pecans, finely chopped or processed
1/2 cup grated Parmesan cheese
3/4 cup breadcrumbs (panko gives extra crunch)
1–2 teaspoons garlic powder
1 teaspoon smoked or sweet paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon ground black pepper
2 large eggs, whisked
Cooking spray (olive oil or avocado oil spray)
Optional: a pinch of cayenne or chili powder for heat
Optional dipping sauces: honey mustard, ranch, barbecue, or spicy mayo

Directions

Preheat air fryer to 375°F (190°C).
Combine pecans, Parmesan, breadcrumbs, and spices in a bowl. Mix thoroughly so the flavors are evenly distributed.
Whisk eggs in another bowl until smooth and slightly frothy.
Dip each chicken strip in the eggs, then coat thoroughly in the pecan mixture, pressing the coating firmly to adhere.
Place the coated tenders in a single layer in the air fryer basket; avoid overcrowding. Lightly spray the tops with cooking spray.
Cook 10 to 12 minutes, flipping halfway through, until the exterior is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Serve immediately with your favorite dipping sauce.

How to make it crispier and more evenly browned

Make sure the pecans are chopped to a consistent size; too-large pieces can prevent even contact with the heat.
Spray the basket or the tops of the tenders lightly with oil to encourage browning.
Don’t stack tenders — cook in batches if needed for the crispiest finish.

Best Way to Store Air Fryer Pecan Crusted Chicken Tenders

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C).
Freezer: Flash-freeze individual tenders on a tray, then transfer to a freezer bag for up to 2 months at 0°F (-18°C).
Reheating: Reheat in the air fryer at 350°F (175°C) for 4–6 minutes (from refrigerated) or 8–10 minutes (from frozen), flipping halfway, until internal temperature reaches 165°F (74°C).

Serving Suggestions for Air Fryer Pecan Crusted Chicken Tenders

Serve family-style on a platter with small bowls of dipping sauces like honey mustard, spicy mayo, ranch, or a tangy barbecue sauce.
Pair with a bright salad (baby greens, thinly sliced apples, and a lemon vinaigrette) to contrast the richness of the pecans.
For a heartier plate, serve with roasted sweet potatoes or air-fried fries and a crisp coleslaw.
Add a warm element: a small pot of melted butter with lemon and garlic makes an indulgent dipping option.

Tips to make Air Fryer Pecan Crusted Chicken Tenders

Use panko breadcrumbs for extra crunch; regular breadcrumbs will still work but give a denser crust.
Pulse the pecans in a food processor to a coarse meal — leaving some small pieces gives texture but avoids very large chunks that can detach.
Let breaded tenders rest for 5 minutes on a wire rack before cooking; this helps the coating set and reduces flaking.
If cooking for a crowd, keep cooked tenders in a warm oven (200°F / 95°C) on a rack to preserve crispness while you finish the rest.

Variations

Low-carb option: Replace breadcrumbs with extra finely ground pecans or almond flour and omit the Parmesan if dairy-free. This keeps the nuttiness while cutting carbs.
Spicy-sweet twist: Add 1–2 tablespoons of brown sugar and 1/2 teaspoon cayenne to the pecan mix for a caramelized, lightly spicy crust that contrasts brilliantly with creamy dipping sauces.

A few practical notes on technique and timing

Thickness matters: If your chicken tenders vary in thickness, pound thicker pieces to an even 1/2-inch thickness. This shortens cooking time and helps all pieces finish simultaneously.
Temperature control: Air fryers vary; start checking at 8 minutes and rely on an instant-read thermometer for doneness rather than time alone.
Oil choices: Use a neutral oil spray with a high smoke point (avocado or refined olive oil) to avoid any off flavors when browning.

FAQ
Q: How long do I cook pecan-crusted chicken tenders in an air fryer?
A: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway. Check for an internal temperature of 165°F (74°C).

Q: Can I use chicken breasts instead of tenders?
A: Yes — slice boneless chicken breasts into strips about 1/2–3/4 inch thick so they cook evenly and stay tender.

Q: What if the coating keeps falling off?
A: Press the coating firmly onto the egg-wet chicken, let it sit for 5 minutes to adhere before cooking, and avoid flipping too roughly in the air fryer.

Q: Are pecans necessary?
A: Pecans are the signature element here, but you can substitute walnuts or almonds for a different flavor and texture.

Q: How do I make this gluten-free?
A: Use gluten-free breadcrumbs or crushed GF crackers, or skip breadcrumbs and use ground nuts alone.

Q: Can I prepare these ahead of time?
A: Yes — bread the tenders, place them on a tray, cover, and refrigerate up to 24 hours before air frying. For longer storage, freeze raw, breaded tenders.

Mix-and-match FAQ style

Q: Can I double the recipe? A: Absolutely; cook in batches so the basket isn’t crowded.
Q: Will the pecans burn? A: Pecans can darken quickly; using 375°F and checking halfway prevents burning while still toasting them.

Troubleshooting common issues

Soggy crust: Avoid overcrowding and ensure you spray the coating lightly to promote crisping.
Overbrowned pecans: Lower the air fryer temp by 10–15°F and extend cook time slightly.
Dry chicken: Use tenders or thin strips and don’t overcook; rely on temperature rather than time.

A short guide to pairing flavors
The nutty profile of pecans pairs beautifully with citrus, honey, mustard, and creamy dairy-based dips. For side boards, think fresh apple or pear slices, tangy slaws, and slightly sweet roasted vegetables.

Why the air fryer changes the equation
Air frying uses hot circulating air to brown and crisp without large amounts of oil; this is ideal for nut-based coatings that can otherwise soak up oil during deep frying. The result is the same satisfying crunch with less fat and cleanup.

Quick meal prep and scaling tips

For meal-prep batches: Cook once and store tenders in the fridge for quick lunches. Reheat in the air fryer to restore crispness.
To serve a party: Keep cooked tenders warm in a low oven on a wire rack to keep air circulating and prevent sogginess.

Nutritional considerations
Pecans add healthy monounsaturated fats and protein, while removing or reducing breadcrumbs lowers carbs. Serving with a light salad or roasted veggies keeps the meal balanced.

Other recipes that pair well
These tenders complement light seafood appetizers — for example, the linked air fryer bang bang shrimp provides spicy-sweet contrast — and also work well alongside grain bowls, quinoa salads, or as a protein on top of warm greens.

Final plating ideas

Casual: Stack three tenders per person on parchment-lined board with three dipping bowls and a handful of lemon wedges.
Elevated: Slice tenders on the bias and fan over mixed greens with shaved Parmesan and a drizzle of lemon vinaigrette; garnish with chopped pecans for extra texture.

Frequently mixed FAQ formats (final set)

Q: Can I make these nut-free? A: Yes; substitute crushed pretzels or cornflakes for the pecans and breadcrumbs for crunch.
Q: Is par-cooking useful? A: Not necessary for tenders; they cook quickly. For thick breast strips, you can start them in the oven and finish in the air fryer.
Q: Best dipping sauce? A: Honey mustard or a smoky chipotle mayo are top choices, but choose something that balances the pecan richness.

Conclusion

These Air Fryer Pecan Crusted Chicken Tenders deliver crisp texture, nutty flavor, and quick cook times that make them a winner for weeknights and entertaining alike. For an alternate take or inspiration on pecan-crusted chicken, check out Pecan Crusted Chicken | Low Carb Pecan Chicken Recipe, and for another crunchy, crowd-pleasing version, see Pecan Crusted Chicken – Crispy Pecan Breaded Chicken!.