This spice mixture is fantastic sprinkled on veggies and fish and I will sometimes make a double batch to keep some for later. You can also cook up a double batch of chicken fingers and store some in the freezer for an easy and healthy kid-friendly dinner!
Combine all spices and set aside.
In a food processor, combine pecans, bread crumbs, and 1 tbsp of spice mixture. Pulse until finely ground and combined (a few larger pieces of nuts is okay...I like a bit of texture). Place in a bowl and set aside.
In a separate bowl, Beat egg whites with water and 2 tsp (remaining) of spice mixture.
Line a baking sheet with parchment paper. Dip chicken strips into egg mixture and then into breadcrumbs. Press down to coat with the breadcrumb mixture.
Place chicken fingers on a parchment lined baking sheet and bake at 375 for about 15 minutes.