Crispy & Juicy Air Fryer Pecan-Crusted Chicken That’s Oil-Free

Crispy & Juicy Air Fryer Pecan-Crusted Chicken Without the Oil. If you’ve ever craved crunchy chicken with a golden crust but didn’t want the mess or heaviness of deep frying, this recipe is for you. It’s fast, weeknight-friendly, and honestly kind of addictive in the best way. The pecans add a toasty sweetness that makes the chicken taste special without a lot of work. I make this when I want something that feels cozy but still light. Let me show you my go-to method so you can nail it on the first try. 

Why You’ll Love These Pecan Crusted Chicken Tenders

Here’s the honest truth. When I first tried pecans as a crust, I expected them to burn or fall off. But the air fryer saves the day. The chicken turns out juicy inside with a crisp shell that’s almost shattery. The nutty flavor brings a little warmth and richness, even though there’s no oil involved. It’s the kind of dinner that makes people ask for seconds.

The Story Behind This Recipe

Hey, I’m Cuts Food! This Crispy & Juicy Air Fryer Pecan-Crusted Chicken That’s Oil-Free was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Crispy & Juicy Air Fryer Pecan-Crusted Chicken Without the Oil. If you’ve ever craved crunchy chicken with a golden crust but didn’t want the mess or…

Cuts Food

These tenders are quick to prep, fast to cook, and super versatile. They’re awesome for busy nights or low-key weekends. You can serve them with a simple salad or tuck them into wraps with crunchy slaw and a drizzle of honey mustard. And yes, kids love them too.

If you’re into easy air fryer dinners, you’ll also like exploring more ideas on my go-to resource for quick meals in the air fryer. Take a peek at the air fryer recipe collection for new favorites to rotate in each week.

Most of all, this recipe satisfies that crave-worthy crunch while staying lighter. It’s everything I love about real comfort food done simply at home. If you’re looking for the perfect way to enjoy Crispy & Juicy Air Fryer Pecan-Crusted Chicken That’s Oil-Free, this is the one to try first.

Ingredients and Substitutions

Keep it simple. These are pantry staples plus one star ingredient. You won’t miss the oil, promise.

• Chicken: Use chicken tenders or boneless skinless breasts sliced into strips. Thighs work too if you prefer dark meat.
• Pecans: Raw pecans are best. Pulse them in a food processor until they’re finely chopped but not powdery.
• Breadcrumbs: Panko for max crunch. Gluten-free panko works well too.
• Seasoning: Garlic powder, smoked paprika, onion powder, salt, pepper. Keep it simple for balance.
• Eggs or Greek yogurt: Egg wash helps the crust stick. For dairy lovers, 2 tablespoons of Greek yogurt whisked with water is a great alternative.
• Mustard: A teaspoon of Dijon in the egg mix adds tang and helps bind.
• Maple or honey (optional): A light drizzle after cooking adds a sweet finish.

Substitutions are easy. Walnuts, almonds, or hazelnuts can stand in for pecans. If nuts are off the table, use crushed cornflakes and extra panko for crunch. No eggs? Use aquafaba or whisked non-dairy yogurt. You can also swap in turkey cutlets or tofu if you want to change up the protein.

If you like this style of crispy comfort, you might also love these crispy Parmesan chicken tenders for another satisfying dinner that brings the crunch without a complicated process.

“Made these on a Tuesday night and my kids asked if we could have them again the next day. The pecan crust gets super crisp in the air fryer. Five stars from my family.”

With these basics and swaps, you’re already set up for Crispy & Juicy Air Fryer Pecan-Crusted Chicken That’s Oil-Free at home tonight.

Optional Variations and Dietary Adaptions

Make it your own. The base is flexible and friendly to different needs.

Gluten-free: Choose gluten-free panko and check your mustard and spice labels. Everything else stays the same.

Dairy-free: Use eggs or aquafaba for binding. No dairy required.

Spice it up: Add cayenne, chipotle powder, or chili flakes to the pecan mix. You can also stir hot sauce into the egg wash.

Herb-crusted: Mix in dried thyme or Italian seasoning for a more savory vibe. Lemon zest is fantastic too.

Slightly sweet: Add a teaspoon of brown sugar to the pecan mix and finish with a light honey drizzle.

Protein swaps: Thin turkey cutlets are great here. If you want a non-chicken night, try tofu for a crunchy twist, similar to this crispy favorite: air fryer salt and pepper tofu.

Craving variety? If you enjoy chicken in different ways, these bacon-wrapped air fryer chicken breasts are pure comfort on a plate and super easy.

Tips for the Best Breaded Chicken

These simple steps make a big difference. I stick to them every time for reliable results.

• Pat dry first: Dry chicken helps the coating stick.
• Go fine, not dusty: Pulse pecans until fine with a few small bits for texture. Too powdery equals a heavy crust.
• Season in layers: Lightly season the chicken, then season the pecan-breadcrumb mix too. Balanced flavor beats salty spots.
• Press the coating: After dipping in egg, firmly press into the pecan mixture so it adheres well.
• Preheat the air fryer: Hot basket equals instant crunch. Three minutes is enough for most models.
• Don’t crowd: Leave space between strips so air circulates. Do two batches if needed.
• Flip once: Flip halfway so both sides crisp evenly. If your air fryer runs hot, reduce time a touch.
• Check doneness: Aim for 165 F internal temp. Juicy beats overcooked every time.
• Rest a minute: Let the chicken sit a couple minutes so the crust sets.

Follow these and your Crispy & Juicy Air Fryer Pecan-Crusted Chicken That’s Oil-Free will come out beautifully crunchy and tender inside every single time.

How To Store, Freeze & Reheat

Store: Let the chicken cool completely on a rack so the bottom doesn’t steam. Move to an airtight container and refrigerate up to 3 days.

Freeze: Lay cooked tenders on a baking sheet and freeze until solid. Transfer to a freezer bag and label. They’ll keep well for about 2 months without losing texture.

Reheat: Air fryer at 360 F for 5 to 7 minutes brings the crunch back. You can reheat from frozen at 320 F for 10 to 12 minutes, then bump to 380 F for 2 minutes to crisp. The oven works too if you’re reheating a big batch.

For a simple oven approach on another night, here’s my go-to oven baked chicken breast recipe that stays juicy and flavorful without fuss.

And if you’re already running the air fryer, you can toss in an easy crunchy side. I like these air fryer fried pickles while the chicken rests for a few minutes. They keep that crispy theme going.

Common Questions

Do I need any oil at all?

Nope. The air fryer circulates hot air that crisps the pecan and breadcrumb coating on its own. If your basket tends to stick, a light spritz of avocado oil on the basket is fine, but the chicken itself doesn’t need oil.

How do I keep the pecan crust from falling off?

Pat the chicken dry, dip in egg or yogurt mixture, then firmly press into the pecan coating. Let the breaded pieces rest for 5 minutes before cooking. That short rest helps the crust adhere.

What if I don’t have a food processor?

Use a zip-top bag and a rolling pin to crush the pecans. Aim for small, even pieces. Mix with panko and seasonings in a bowl and you’re good to go.

Can I bake these instead of air frying?

Yes. Bake on a wire rack set over a sheet pan at 425 F for 15 to 18 minutes, flipping once. They won’t be quite as crisp as the air fryer but still very good.

Any favorite dips that pair well?

Honey mustard, chipotle mayo, barbecue sauce, or a simple yogurt ranch are all great. If you want more chicken inspo, try this juicy option for another easy dinner win: air fryer turkey breast.

Ready To Crunch Into Dinner?

If you want dinner that’s fast, satisfying, and a little special, go with Crispy & Juicy Air Fryer Pecan-Crusted Chicken That’s Oil-Free. The pecans give a natural toasty flavor and the air fryer turns the coating into a crispy jacket without any oil. Once you try it, you’ll see why it’s a weeknight favorite in my kitchen. If you love this style, you might also enjoy the simple method shared in this helpful guide for Easy Pecan Crusted Chicken Tenders (Air Fryer or Oven) which offers a great comparison for different cooking options. I hope your next batch of Crispy & Juicy Air Fryer Pecan-Crusted Chicken That’s Oil-Free becomes a regular on your table too. 

Pecan-Crusted Chicken

Enjoy crispy and juicy pecan-crusted chicken tenders made effortlessly in the air fryer—no oil needed for that satisfying crunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound chicken tenders or boneless skinless breasts sliced into strips Thighs can be used for dark meat preference.
• 1 cup raw pecans, finely chopped Pulse in a food processor until finely chopped but not powdery.
• 1 cup panko breadcrumbs Gluten-free panko works as an alternative.
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 large eggs, beaten Can substitute with 2 tablespoons of Greek yogurt whisked with water.
• 1 teaspoon Dijon mustard Adds tang and helps bind.
• 1 tablespoon maple syrup or honey Optional, for drizzle after cooking.

Method

 

Preparation

1. Preheat the air fryer at 360°F (182°C) for about 3 minutes.
2. Pat the chicken dry to help the coating stick.
3. In a bowl, combine the chopped pecans, panko breadcrumbs, garlic powder, smoked paprika, onion powder, salt, and pepper.
4. In a separate bowl, mix the beaten eggs and Dijon mustard thoroughly.

Coating

1. Dip each chicken strip into the egg mixture, and then firmly press into the pecan-breadcrumb mixture so it adheres well.
2. Let the breaded chicken rest for about 5 minutes before cooking.

Cooking

1. Place the coated chicken strips in the air fryer basket in a single layer, making sure not to crowd them.
2. Air fry at 360°F (182°C) for 8-10 minutes, flipping halfway through, until they reach an internal temperature of 165°F (74°C).

Serving

1. Let the chicken sit for a couple of minutes to set the crust before serving.
2. Drizzle with optional maple syrup or honey for added sweetness.

Notes

For a gluten-free option, use gluten-free panko. To make it dairy-free, use aquafaba instead of eggs. Feel free to add spices or herbs to the pecan mixture for extra flavor.