BBQ Pecan Crusted Chicken Bites
Ingredients
- 1 lb. chicken breast boneless, skinless
- ¼ C almond flour*
- ¼ C liquid egg whites*
- 160 g pecans, finely chopped*
- 3 TBSP BBQ seasoning or rub*
- 1 ¼ tsp. stevia brown sugar*
- ½ tsp. sea salt
- ½ tsp. pepper
Instructions
- Preheat the oven to 425°F – skip this step if you’re using an air-fryer
- Trim and dice the chicken into bite or nugget sized pieces
- Dry a chicken bite off by folding and pressing a paper towel over it
- Lightly roll the bite in flour until it’s evenly coated
- Dunk it in the egg whites
- Roll the bite in the crushed pecan + seasoning mix until every nook and cranny is covered, then place on the cooling rack
- Repeat until all of the chicken is breaded
- Put the baking sheet in the fridge for 20-30 minutes for the crust to set*
- Bake at 425°F for 25-30 minutes, flipping halfway OR air-fry at 375°F for 2.5-4 minutes on each side – the chicken is done when it reached an internal temperature of 165°F
Notes
- *Almond flour: although I’ve only used almond flour, other flours such as WW, AP, or GF should work fine too
- *Egg whites: ¼ C unsweetened applesauce or 1 whole egg can be used in place of egg whites, although liquid egg whites are the cleaner, far less messy option
- *Pecans: if you’re chopping the pecans with a food processor, you want the pecans to be finely chopped but not to the point that they’re a flour – you want there to be some chunks!
- *BBQ seasoning: I prefer a fine seasoning rather than a coarse one so the flavor is more evenly distributed, but any slightly sweet BBQ seasoning will do. You can also combine BBQ seasonings; I like to use 1 ½ TBSP Meat Church Honey Bacon BBQ and 1 ½ TBSP Traeger Molasses + Chili Pepper Beef Rub or Traeger Apple + Honey Pork and Poultry Rub
- *Stevia brown sugar: can also use regular brown sugar or date sugar
Tried this recipe?Let us know how it was!