PEANUT-CRUSTED CHICKEN FINGERS
Elevate kid-friendly chicken fingers with a panko and crushed-peanut coating in this recipe from Virginia Willis's "Basic to Brilliant, Y'all."
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Separate a heavy-duty plastic freezer bag at the seams. One at a time, place chicken breasts between plastic sheets. Using a flat meat mallet or the bottom of a heavy skillet, pound each chicken breast until it is 1/4-inch thick and is approximately 6 inches wide and 8 1/2 inches long.
- In a large plastic or glass container, mix together salt, sugar, mustard, paprika, and white pepper. Add buttermilk and stir until salt is completely dissolved. Add chicken breasts, pushing down to make sure they are completely immersed in the liquid. Let marinate at room temperature for 30 minutes.
- Meanwhile, in a shallow dish, mix together breadcrumbs and peanuts. Place eggs in a second shallow dish and whisk until loose.
- Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; top with a wire rack and set aside.
- Remove chicken from brine and shake off any excess liquid. Cut each breast into 3/4-inch-thick diagonal strips. Dip each chicken strip first in eggs then in breadcrumb mixture, turning to coat and pressing breadcrumb mixture to adhere.
- Transfer strips to rack on baking sheet. Transfer to oven and bake until chicken is golden brown and juices run clear, about 20 minutes. Serve immediately.
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Hfjsueidj Dhudifi
[email protected]These chicken fingers were easy to make and a big hit with my kids. I'll definitely be making them again.
Nasim Boss
[email protected]I'm not a big fan of peanuts, but I loved these chicken fingers! The peanut crust was subtle and not overpowering.
Alaroker Scovia
[email protected]These chicken fingers are a great way to use up leftover chicken. I made them with a rotisserie chicken and they were delicious.
Anarkole 41p
[email protected]I made these chicken fingers in the air fryer and they turned out perfect! They were crispy on the outside and juicy on the inside.
Pathak Ji
[email protected]These chicken fingers would be great with a dipping sauce. I served them with a honey mustard sauce and they were delicious.
Allante Lamb
[email protected]I'm allergic to peanuts, so I made these chicken fingers with almond flour instead. They were still really good!
Naqash Manzoor
[email protected]These chicken fingers were a disappointment. The peanut crust was bland and the chicken was dry.
Matas Matuskinas
[email protected]The peanut crust on these chicken fingers was a bit too thick for my taste. Otherwise, they were good.
itzNeeded gh
[email protected]These chicken fingers were easy to make and turned out great! I used panko breadcrumbs instead of peanuts, and they were still delicious.
Diana Daniel
[email protected]I love this recipe! The peanut crust is so unique and delicious. I've made it several times and it's always a crowd-pleaser.
ramzaan rustaq
[email protected]These peanut crusted chicken fingers were a hit with my family! The coating was crispy and flavorful, and the chicken was juicy and tender. I served them with a sweet and sour sauce, and they were the perfect appetizer or main course.