Happy National Pecan Day!

It's National Pecan Day! I have decided it would be fun to celebrate one random holiday a month, so maybe it will be National Pizza Day or National Wear Blue Day, whatever it is we will be celebrating here a few times a month.
Did you know that pecan trees are are native to North America? Over 80% of our pecans come from American soil (source). Pretty cool, huh? Pecans grow amazingly well here in southwest Arizona and we have a large Pecan farm right near us.

Today I am bringing you an amazing chicken finger recipe. Anytime you add pecans to something, it immediately takes it up a notch, and these chicken fingers definitely apply to that. This recipe is super easy and uses a simple egg wash breading technique. You won't be disappointed!

Pecan Crusted Chicken Fingers

Yields 5-6 Chicken Fingers

Ingredients:

5-6 pieces of chicken
2 cups finely chopped pecans
1 cup panko
½ t salt
½ t paprika
½ cup flour
2 eggs, well beaten

Directions:

Preheat oven to 350°

Cut and trim the excess fat off your chicken. I usually buy chicken breast and cut them to size, usually a bit cheaper than buying the chicken fingers pre-cut. Pat them dry and set aside.

Set out three large bowls. In one bowl add in the flour, in the second bowl crack your eggs and lightly whisk them. Lastly, add in all remaining ingredients to the third bowl and mix well.

Place chicken finger in flour mixture and cover. Dip in egg wash and coat well. Lastly, dip in the pecan mixture and lay flat on a cookie sheet. For easier clean up make sure to use parchment paper on your cookie sheet.

Cook at 350° for 25-30 minutes until they are a nice golden brown and cooked through.

Enjoy!