Pecan-Crusted Chicken Tenders with Blackberry Honey Mustard

At Better Halves Pecans, we believe Southern cooking should be bold, comforting, and full of heart. These Pecan-Crusted Chicken Tenders bring all three to the table. The golden pecan coating adds buttery crunch, while the Creole seasoning and Blackberry Honey Mustard deliver a lively balance of heat and tang. It’s the kind of flavor that keeps you coming back for one more bite.

Serve these tenders hot from the oven for casual get-togethers or family dinners. The sweet heat of the sauce pairs beautifully with the nutty crust — try them over a bed of mixed greens for a lighter meal, or plate them alongside roasted vegetables or mashed sweet potatoes for a full Southern supper that’s anything but ordinary.

This recipe, adapted from Louisiana Cooking, brings out the best in our Roasted & Salted Pecans — their crisp texture and naturally buttery flavor turn simple chicken into something extraordinary.

Better flavor. Better freshness. Better Halves Pecans.

Ingredients:

For the Chicken

1½ pounds chicken tenderloins (or boneless chicken breasts cut into strips)
1 cup Better Halves Roasted & Salted Pecans, finely chopped
1 cup panko breadcrumbs
1 teaspoon Creole or Cajun seasoning (adjust to taste)
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
2 large eggs, beaten
2 tablespoons milk or buttermilk
¼ cup flour (for dredging)
Olive oil spray or melted butter, for coating

For the Blackberry Honey Mustard

¼ cup blackberry preserves
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon lemon juice
Pinch of cayenne pepper (optional, for a little kick)😉

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease or spray it.
Prepare the coating: In a shallow bowl, combine the finely chopped pecans using a food processor, panko, Creole seasoning, garlic powder, paprika, salt, and pepper.
Set up dredging station: In another bowl, whisk the eggs and milk. In a third bowl, place the flour.
Coat the chicken: Dredge each tender in flour, dip into the egg mixture, then roll in the pecan mixture, pressing lightly to help it adhere.
Arrange on pan and mist lightly with olive oil spray (or drizzle with a little melted butter).
Bake for 18–22 minutes, flipping halfway through, until golden brown and cooked through.
Make the sauce: Whisk together the blackberry preserves, Dijon, honey, lemon juice, and cayenne until smooth.
Serve warm, drizzled with or dipped into the Blackberry Honey Mustard.