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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!
Course
Appetizer
Cuisine
Southern
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
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
In a small bowl, whisk together mayonnaise, mustard, and maple syrup. Season with salt and pepper. Refrigerate until needed.
Cut each chicken breast lengthwise into 4-5 pieces. Season with salt and pepper.
Place panko crumbs, peanuts, and cayenne pepper in a food processor and process until finely ground. Pour into a shallow bowl or pie pan.
Place flour in another shallow bowl or pie pan. Season generously with salt and pepper.
Place eggs in a shallow bowl.
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.
Preheat oven to 350 degrees.
Pour 1-2 inches oil in a Dutch oven and heat oil to 375 degrees.
Working in batches, fry strips until golden brown, about 3 minutes on each side. Place on baking sheet.
Bake chicken strips for 10 to 15 minutes, or until cooked through.
Serve with dipping sauce.
Nutrition
Calories:
586
kcal