Peanut Oven-Fried Chicken With Citrus-Ginger Sauce

Peanut Oven-Fried Chicken With Citrus-Ginger Sauce Recipe
Prep: 15 min., Bake: 18 min

Yield:

makes 4 servings

Recipe from

From Southern Living Food for Today Recipe

Recipe from

Nutritional Information

Calories 402
Fat 14 g
Satfat 2 g
Monofat 6 g
Polyfat 4 g
Fiber 3 g
Protein 48 g
Cholesterol 100 mg
Iron 2.40 mg
Sodium 1066 mg
Calcium 28 mg

Ingredients

16 saltine crackers
1/4 cup cup USA-GROWN PEANUTS
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites
Vegetable cooking spray
Parchment paper
1 1/4 to 1 1/2 pounds chicken breast tenders
1/4 cup light roast peanut flour made with USA-GROWN PEANUTS
2 tablespoons grated fresh ginger (about 1 2-inch piece)
1/3 cup orange juice
1/4 cup sweet chili sauce
2 tablespoons creamy peanut butter made with USA-GROWN PEANUTS
1 tablespoon soy sauce
2 teaspoons lime juice
1 1/2 teaspoons aromatic peanut oil made with USA-GROWN PEANUTS
Garnish: chopped USA-GROWN PEANUTS

Preparation

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.

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.

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

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.

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

Note:

March 2009
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