I like this recipe. But it needs something. More seasoning, more flavor. I will definitely make it again, but I think I will try some different things to spice it up.
Here is the recipe with my alterations:
4 boneless skinless chicken breasts, cut into thick fingers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups whole milk
2 cups dry roasted peanuts
1/2 cup breadcrumbs
1 cup Atkins’ Baking Mix (you won’t taste it at all)
2 large eggs
1. Tenderize and season the tenders with salt and pepper. Place chicken strips in a large bowl filled with the whole milk. Set aside.
2. Preheat the oven to 350°F and ready a non-stick cooking surface. I used a pizza stone.
3. Combine the peanuts and the breadcrumbs in a blender and chop until finely ground. Note: Use the slowest blender setting you have. If you go too fast or blend the peanuts too much, you will end up with really chunky peanut butter. Put into a large bowl and set aside.
4. Pour Atkins’ Baking Mix into a bowl. Then beat the eggs until frothy in an additional bowl.
5. Set up your bowls from left to right; milk with chicken soaking, baking mix, egg, peanut mixture. Then start on the left and move your chicken strips from one bowl to the next, making sure the chicken is completely coated at each stage. Arrange finished peanut chicken on your non-stick surface.
6. Place in the oven from 30 to 35 minutes. Make sure chicken is thoroughly cooked before removing.
*The original recipe called for 20 to 25 minutes and while I left the chicken in for 25 minutes, it still wasn’t cooked all the way through. I put it in for another 10 and it came out perfectly.
Makes about 10 servings.
Nutritional info per serving:
Total fat: 17.5 g
Cholesterol: 87.5 mg
Sodium: 173.7 mg
Potassium: 154.1 mg
Total carbs: 15.3 g
Protein: 33.8 g
Original Peanut Crusted Chicken recipe.