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Peanut Crusted Chicken Fingers with Honey Maple Sauce
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5 from 3 votes

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
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 586kcal
Author Christin Mahrlig


  • 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


  • 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.


Calories: 586kcal