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!
Servings: 4
Equipment
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: 872kcal | Carbohydrates: 48g | Protein: 38g | Fat: 59g | Saturated Fat: 10g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 730mg | Potassium: 752mg | Fiber: 5g | Sugar: 8g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 4mg