Spicy Pecan Popcorn Chicken

By sunitagt

Calories 291
Fat 14 g
Saturated fat 2 g
Cholesterol 67 mg
Carbohydrates 16 g
Dietary fiber 3 g
Protein 27 g
Sodium 379 mg

Ingredients

• 3/4 cup coarse dry whole-wheat breadcrumbs, (see Tip)
• 1/2 cup pecan pieces
• 2 tablespoons chili powder
• 1/4 teaspoon salt
• 1 egg white
• 1 tablespoon water
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat buttermilk, or milk
• 1 teaspoon dried dill, or 1 tablespoon fresh
• 1/2 teaspoon garlic powder
• canola oil cooking spray

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

Preheat oven to 450°F. Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet.

Combine breadcrumbs, pecans, chili powder and salt in a food processor; process until the pecans are finely chopped and the chili powder is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.

Whisk egg white and water in a second shallow dish. Add chicken and turn to coat, then dredge in the pecan mixture, turning to coat evenly. Shake off excess. (Discard any remaining egg and pecan mixture.) Place the chicken on the prepared rack and thoroughly coat with cooking spray.

Bake the chicken until no longer pink in the center, about 15 minutes.

Meanwhile whisk mayonnaise, buttermilk (or milk), dill and garlic powder in a small bowl. Serve the chicken with the dip.