Rcs Baked Peanut Chicken Recipes

BAKED PEANUT CHICKEN

Steps:

• Combine coconut milk and sauce mix in a small saucepan. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Arrange chicken in a greased 11x7-in. baking dish. Pour sauce over top. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Prepare rice according to package directions. Serve with chicken and sprinkle with onions and peanuts if desired.

PEANUT-CRUSTED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. , In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat. , Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

RC'S BAKED PEANUT CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
• Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
• Bake 45 minutes in the preheated oven, or until chicken juices run clear.

RC'S BAKED PEANUT CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
• Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
• Bake 45 minutes in the preheated oven, or until chicken juices run clear.

PEANUT-BAKED CHICKEN

Steps:

• Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
• Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.
• Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.
• Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
• Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.