Yield
makes 4 servings

Prep: 15 min., Bake: 18 min

How to Make It

Step 1

Preheat oven to 425°. Process crackers and peanuts in a blender or food processor 30 to 45 seconds or until finely ground. Stir together cracker mixture, paprika, salt, and pepper. Whisk egg whites just until foamy.

Step 2

Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan. Dredge chicken tenders in peanut flour; dip in egg whites, and dredge in cracker mixture. Place chicken on wire rack.

Step 3

Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.

Step 4

Meanwhile, squeeze juice from grated ginger into a small bowl; discard solids. Combine ginger juice, orange juice, and next 5 ingredients in a blender or food processor. Pulse 2 to 3 times or until smooth and well blended. Serve immediately with chicken tenders. Garnish, if desired.

Step 5

Note: We tested with 12% fat light roast peanut flour.

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