Slice chicken breast lengthwise in about 1 inch thick slices (should make about 7 to 8 chicken tenders). Season chicken with salt and pepper to taste and set aside.
Next, place pecans in a blender or food processor and pulse until the texture is fine like bread crumbs. Set out 2 shallow dishes. Transfer pecans to one of the shallow dishes.
In the other dish, beat one egg with Dijon mustard and add salt and pepper to taste. Dip chicken tender in the egg mixture and then into the pecans until the chicken is completely coated and set aside until ready to fry.
Heat avocado oil (about 1/2 half inch deep) in a skillet over medium high heat. Once oil is hot, fry tenders in batches for 6 to 7 minutes (first side for about 3 to 4 minutes then second side for about 3 minutes). Remove chicken tenders from the oil and drain on a paper towel. Enjoy!
