Fried Pecan Chicken Fingers

• 1 cup pecan halves
• 1 1/2 cups all-purpose baking mix
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (18.4-oz.) package boneless, skinless chicken breast tenderloins
• 2 large eggs
• 1/2 cup buttermilk
• Vegetable cooking spray
• Garnish: green onion curls

1. Place pecans in a single layer in a shallow pan.
2. Bake at 350u0b0 for 10 minutes or until lightly toasted, stirring occasionally.
3. Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
4. Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
5. Bake at 425u0b0 for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.

pecan halves, baking mix, salt, pepper, chicken breast, eggs, buttermilk, vegetable cooking spray, green onion

Taken from www.myrecipes.com/recipe/fried-pecan-chicken-fingers (may not work)