Peanut Oven-Fried Chicken With Citrus-Ginger Sauce

Prep: 15 min., Bake: 18 min

Yield: makes 4 servings
Recipe from Southern Living Food for Today

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Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 14g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 4g
  • Fiber: 3g
  • Protein: 48g
  • Cholesterol: 100mg
  • Iron: 2.40mg
  • Sodium: 1066mg
  • Calcium: 28mg


  • 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


  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.
  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.
  3. Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.
  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.
  5. Note: We tested with 12% fat light roast peanut flour.
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