Peanut Chicken Tenders Recipes

HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
• In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
• Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
• Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.

ASIAN PEANUT CHICKEN TENDERS

Steps:

• In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large reasealable food-storage plastic bag, place bread crumbs and peanuts. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauce.

PEANUT CRUSTED CHICKEN TENDERS

Steps:

• Season the tenders with salt, pepper and paprika. Place in a large bowl or in a large plastic bag with a zip-lock closure. Add buttermilk, mix well and marinate at room temperature for 30 minutes or for up to one day in advance refrigerated.
• Preheat the oven to 350°F and line 2 baking sheets with foil. Lightly oil the foil.
• Combine the Planter's Peanuts and the breadcrumbs in the bowl of a food processor. Process until the peanuts are finely ground. Empty into a large bowl for dipping.
• Place the flour in a separate bowl. Beat the eggs until frothy in another bowl. Working with one tender at a time, lift the fingers to drain off excess buttermilk and roll in the flour, making sure it is thoroughly coated. Transfer to the bowl with the egg and turn to coat. Roll in the Planter's Peanut mixture until completely coated. Place on the baking sheets and bake, turning once, until firm to the touch and lightly browned, 20 to 25 minutes. Season with salt and pepper. Serve warm.

CONTEST-WINNING PEANUT CHICKEN STIR-FRY

Steps:

• Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

PEANUT BUTTER CHICKEN TENDERS

Steps:

• In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving. , Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink. , Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce.