Recipe Summary

makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

402 calories; fat 14g; saturated fat 2g; mono fat 6g; poly fat 4g; fiber 3g; protein 48g; cholesterol 100mg; iron 2.4mg; sodium 1066mg; calcium 28mg.