This study investigated the use of pecans in a breaded chicken nugget as a way to increase the use of an underutilized culinary nut. Several attributes were measured including moisture and lipid content, color analysis, and batter adhesion. Spectrophotometric determination of conjugated products by UV absorption and the TBARS assay were used to quantify primary and secondary oxidation products. Sensory studies were conducted using descriptive and consumer evaluation. For the physical properties, there was a significant difference in the color analysis for the b* value for the 100% cornflake breading compared to the 50% pecans to 50% cornflake breading and 75% pecans to 25% cornflake breading. Also, the 50% pecans to 50% cornflake breading and 75% pecans to 25% cornflake breading had significantly higher lipid content. For the storage study there was a significant difference for nuggets stored at -40C and -15C temperatures as well as for conjugated dienes and trienes (CDT) values for samples stored at different temperatures. The trained descriptive panel and the consumer panel for the storage study as well as the consumer panel that tested the breading with different ratios of pecans to cornflakes did not find any significant differences.