Peanut Crusted Chicken Fingers

One of the most popular kid-friendly foods gets jazzed up with a honey-roasted peanut coating and a Maple Dijon dipping sauce. Extra crunchy and delicious!

Peanut Crusted Chicken Fingers with Honey Maple Sauce

This Peanut-Crusted Chicken Finger recipe (I’ve altered it some) is from one of my favorite southern cookbooks published last year, The Southern Pantry Cookbook: 105 Recipes Already Hiding in Your Kitchen.

Chicken Fingers can seem a little bland, but not when coated in a mixture of crushed peanuts and panko crumbs and served with a maple-mustard dipping sauce.

Peanut Crusted Chicken Fingers with Honey Maple Sauce

I’ve used Honey-Roasted Peanuts for a little extra flavor but you can also use regular roasted peanuts. The peanuts and panko crumbs are processed in a food processor until finely ground, making them adhere to the chicken better. The addition of a little cayenne pepper spices them up some.

Peanut Crusted Chicken Fingers

The Peanut Crusted Chicken Fingers are fried in vegetable oil until golden and crispy and then placed in the oven until they are cooked through.

Peanut Crusted Chicken Fingers with Honey Maple Sauce

Just three ingredients- mayo, maple syrup, and Dijon mustard, make a simple but delicious sauce.

Peanut Crusted Chicken Fingers with Honey Maple Sauce

The peanuts give these chicken fingers a lot of extra flavor and crunch. They’ll be just as popular with adults as they are with kids.

Peanut Crusted Chicken Fingers with Honey Maple Sauce

Chicken Fingers never tasted so good!

I think these Peanut Crusted Chicken Fingers would also be fabulous on a salad with Honey Mustard Dressing.

Peanut Crusted Chicken Fingers with Honey Maple Sauce

5 from 2 votes
Peanut Crusted Chicken Fingers with Honey Maple Sauce
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Peanut Crusted Chicken Fingers
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

One of the most popular kid-friendly foods gets jazzed up with a honey-roasted peanut coating and a Maple Dijon dipping sauce. Extra crunchy and delicious!

Course: Appetizer
Cuisine: Southern
Servings: 4
Calories: 586 kcal
Author: Christin Mahrlig
Ingredients
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • salt and pepper
  • 3 boneless skinless chicken breasts
  • 1 1/2 cups panko bread crumbs
  • 1 cup honey roasted peanuts
  • 1/4 heaping teasoon cayenne pepper
  • 3/4 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • Vegetable oil
Instructions
  1. In a small bowl, whisk together mayonnaise, mustard, and maple syrup. Season with salt and pepper. Refrigerate until needed.
  2. Cut each chicken breast lengthwise into 4-5 pieces. Season with salt and pepper.
  3. Place panko crumbs, peanuts, and cayenne pepper in a food processor and process until finely ground. Pour into a shallow bowl or pie pan.
  4. Place flour in another shallow bowl or pie pan. Season generously with salt and pepper.
  5. Place eggs in a shallow bowl.
  6. Coat each chicken piece in flour, dip in eggs, and then coat in peanut mixture, pressing to coat well. Place strips on a baking sheet.
  7. Preheat oven to 350 degrees.
  8. Pour 1-2 inches oil in a Dutch oven and heat oil to 375 degrees.
  9. Working in batches, fry strips until golden brown, about 3 minutes on each side. Place on baking sheet.
  10. Bake chicken strips for 10 to 15 minutes, or until cooked through.
  11. Serve with dipping sauce.
Nutrition Facts
Peanut Crusted Chicken Fingers
Amount Per Serving
Calories 586
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Source: adapted from The Southern Pantry Cookbook: 105 Recipes Already Hiding in Your Kitchen

Sharing this recipe with The Weekend Potluck.

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26 thoughts on “Peanut Crusted Chicken Fingers

  1. Hi I just want to make sure I understand the baking part correctly. First you deep fry them in oil for 3 minutes and then you bake them in the oven for 10-15 minutes? Thank you. Karen

  2. I made these and now I have to make them for my husband to take to work potlucks. They are a great big hit!

  3. This is almost identical to what I’ve been making for decades. Except that I use ground pistachios instead of peanuts and I slice the chicken strips a little thinner. And instead of cayenne pepper, I use ground Tellicherry peppercorns. Tellicherry peppercorns have a much more robust flavor and aroma than does the basic Malabar peppercorns, with much less heat. I use it all the time and it does make a difference. I serve my strips on a warmed 10” flour tortilla topped with baby greens, rolled and sliced on the diagonal and served with mixed greens on the side and a honey mustard dipping sauce. It makes for a good light lunch or dinner.

  4. Made these last night for dinner (without the sauce) and everyone genuinely enjoyed them. I just used plain roasted peanuts instead of the honey ones and accidentally burnt them a bit (oops), but other than that they were really good! I’ll probably add a bit more cayenne next time for a spicier taste.

  5. Love this idea! Nuts and panko bread crumbs sounds really delicious. I know my boys will be all about those!!! I am really glad to see that you baked them instead of fried them so I would love them too.

  6. Chicken fingers are my son’s favorite! I love that you coated them with a honey-roasted peanut and panko crust – that’s a fantastic idea! Especially love the cayenne pepper too!

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