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.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

CHICKEN WITH PEANUT SAUCE

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

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.

PEANUT COATED CHICKEN THIGH TENDERS WITH CURRY COCONUT SAUCE

Steps:

• Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain.
• Blend flour with massala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce.
• Grind in coffee grinder or with mortar and pestle.

CHICKEN TENDERS WITH PEANUT BUTTER DIP

Steps:

• In a large bowl, combine 1/4 cup soy sauce, olive oil, salt & pepper, then add chicken tenders, cover & refrigerate for 1 hour.
• In a small bowl, whisk together the honey, peanut butter, the last 2 tablespoons of soy sauce & the teriyaki sauce.
• Heat a large grill pan over medium-high heat for about 3 minutes or until it is smoking.
• Remove chicken from marinade & discard the marinade. Cook the tenders, turning once, for about 6 minutes per side, or until cooked through.
• Garnish sauce with the chopped peanuts, if desired, & serve with the tenders.

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.