Go Back
+ servings
Pistachio Crusted Chicken / These baked chicken fingers have grown up nutty flavor, and bake to golden perfection! A new family favorite, for sure!
Print Recipe
5 from 2 votes

Pistachio Crusted Chicken Fingers

These healthy, baked chicken strips have tons of nutty flavor, and bake perfectly golden brown. This is sure to be a new family favorite recipe! We love this chili orange dipping sauce as a healthier, clean alternative to sweet and sour sauce.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 333kcal


  • 2 pounds chicken breasts or chicken breast tenders
  • 1/2 tablespoon olive oil
  • 3/4 teaspoon sea salt
  • 2 eggs beaten
  • 1 1/2 cup brown rice crisp cereal
  • 3/4 cup pistachios shelled
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic powder
  • black pepper to taste

Chili Orange Dipping Sauce

  • 1/2 cup orange juice
  • 1-2 tablespoons orange zest
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon rice wine vinegar
  • 1-3 teaspoons red chilis finely diced, or sub sriracha sauce
  • 1/4 teaspoon sea salt
  • 1 teaspoon arrowroot + 1 tablespoon water


  • Preheat the oven to 425 degrees F.
  • Line a baking tray with white parchment paper (or baking paper). The coating sticks to baking trays, even when sprayed with cooking spray.
  • Prepare chicken by cutting into thin, somewhat uniform strips. I use my knife to cut diagonally down through the chicken to make the strips flatter than a typical chicken breast.
  • Add chicken strips to a bowl, and drizzle with olive oil and sea salt, and mix to evening coat.
  • Prepare the coating by adding the brown rice crisp cereal to a blender, and processing until a flour is formed. Add pistachios and spices, and process until pistachios are broken up, but some pieces remain, and then add to a bowl.
  • Dip chicken strips into beaten eggs, and then fully coat in pistachio mixture, then place on baking tray. Repeat until all chicken strips are coated, making sure to leave a little space between each strip on the baking tray.
  • Bake for 13-15 minutes, and then flip, and continue to bake for another 12 (or until chicken is fully cooked).
  • The chicken won't looked browned yet when you flip it, but both sides brown beautifully after it's fully cooked.
  • While chicken is baking, prepare dipping sauce by adding all ingredients (except arrowroot and water) to a small saucepan. bring to a low boil, and whisk in arrowroot mixed with water. I recommend starting with 1 teaspoon of chili, and adding more to taste, depending on how spicy your chilis are and how spicy you like your dipping sauce.


Calories: 333kcal | Carbohydrates: 15g | Protein: 38g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 151mg | Sodium: 779mg | Potassium: 779mg | Fiber: 2g | Sugar: 6g | Vitamin A: 312IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg