Pecan-Crusted Chicken Tenders

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• 16 saltine crackers, finely crushed
• ¼ cup pecans, ground
• 2 teaspoons paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 egg white
• Vegetable cooking spray
• 1 ½ pounds chicken tenders
• ¼ cup all-purpose flour

1. Preheat oven to 425 degrees. Stir together crushed crackers and next 4 ingredients.
2. Whisk egg white just until foamy.
3. Place a wire rack coated with cooking spray in a parchment paper-lined 15 x 10 inch jelly roll pan.
4. Dredge chicken tenders in flour; dip in egg white and dredge in saltine mixture.
5. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
6. Bake at 425 degrees for 18 to 20 minutes or until golden brown, turning once after 12 minutes.