Best 7 Peanut Crusted Chicken Recipes

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Peanut crusted chicken is a delectable dish that combines the flavors of crunchy peanuts, savory chicken, and a sweet and tangy sauce. This dish is sure to tantalize your taste buds and leave you craving more. The combination of the crispy peanut crust and the juicy, tender chicken creates a delightful contrast in texture. The sweet and tangy sauce adds a perfect balance of flavors, creating a meal that is both satisfying and unforgettable. Whether you are looking for a quick and easy weeknight dinner or a special dish to impress your guests, peanut crusted chicken is the perfect choice.

Here are our top 7 tried and tested recipes!

PEANUT-CRUSTED CHICKEN BREASTS



Peanut-Crusted Chicken Breasts image

Peanut breading gives these chicken breasts a delicious crunch and keeps them meltingly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse salt and ground pepper
2 large eggs
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1 1/2 pounds asparagus, trimmed
1 tablespoon butter
2 teaspoons finely grated lemon zest

Steps:

  • Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  • In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.
  • While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.

HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS



Honey Roasted Peanut Crusted Chicken Tenders image

We coated chicken breast tenders with a honey roasted peanut-coating for an easy-to-make meal that's ready in just 30 minutes. Add some cayenne pepper to the mix for a little added flavor zing.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs
3/4 cup honey-roasted peanuts, finely chopped
1/2 cup Progresso™ panko crispy bread crumbs
1 lb uncooked chicken breast tenders (not breaded)

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.

Nutrition Facts : ServingSize 1 Serving

PEANUT-CRUSTED CHICKEN



Peanut-Crusted Chicken image

With the flavors of ginger, honey and garlic, this aromatic chicken from our Test Kitchen is sure to please. Crunchy peanuts and panko make it a crispy favorite you'll rely on again and again.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
3 garlic cloves, minced
1 green onion, thinly sliced
1 tablespoon honey
1 teaspoon minced fresh gingerroot
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup panko bread crumbs
1/4 cup chopped unsalted peanuts
1/4 teaspoon paprika
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

PEANUT-CRUSTED CHICKEN FINGERS



Peanut-Crusted Chicken Fingers image

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

4 boneless, skinless chicken breasts (about 2 1/2 pounds)
1/4 cup coarse salt
1 tablespoon sugar
2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon freshly ground white pepper, plus more as needed
4 cups buttermilk
2 cups fresh plain or whole-wheat or panko (Japanese) breadcrumbs
1 cup finely chopped unsalted dry-roasted peanuts
2 large eggs

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.

PEANUT CRUSTED CHICKEN TENDERS



Peanut Crusted Chicken Tenders image

Make and share this Peanut Crusted Chicken Tenders recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 lbs chicken tenders or 4 boneless skinless chicken breasts, cut into thick fingers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
2 cups buttermilk
2 cups peanuts
1/2 cup breadcrumbs
1 cup all-purpose flour
3 large eggs

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.

ASIAN PEANUT CRUSTED CHICKEN



Asian Peanut Crusted Chicken image

I found this recipe on another site (Mommy, What's For Dinner.) I pair this with the Spicy Thai Pasta and it makes for a great dinner and conveniently they both have similar ingredients! I am a vegetarian so cooking meat is not first nature to me. Every time I make this chicken dish it turns out juicy and amazing according to my carnivore family and friends. If I can do it...you know you can :) Tips and Tricks You can use dried ginger in pinch and you can also substitute another type of vinegar if you don't have rice vinegar.

Provided by JennAV8s

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup reduced sodium soy sauce
2 tablespoons rice wine vinegar
3 garlic cloves, minced
1 green onion, thinly sliced
1 tablespoon honey
1 teaspoon ginger, minced
4 (4 ounce) boneless skinless chicken breast halves
1/2 cup panko breadcrumbs (Japanese)
1/4 cup unsalted peanuts, chopped
1/4 teaspoon paprika
1/4 teaspoon pepper

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. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

PEANUT-CRUSTED CHICKEN BREASTS



Peanut-Crusted Chicken Breasts image

Categories     Bread     Sandwich     Chicken     Bake     Peanut     Boil

Yield serves 4

Number Of Ingredients 9

1 tablespoon olive oil, plus more for baking sheet
3/4 cup roasted unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse salt and freshly ground pepper
2 large eggs
4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)
1 1/2 pounds asparagus, tough ends trimmed
1 tablespoon unsalted butter
2 teaspoons finely grated lemon zest

Steps:

  • Preheat oven to 475°F. Bring a pot of water to a boil. Lightly oil a rimmed baking sheet. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a shallow bowl; whisk in the oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  • In a large bowl, lightly beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. Working with one piece at a time, lift chicken and let excess egg mixture drip back into bowl; dredge in peanut mixture to coat completely, gently pressing to adhere. Transfer to prepared baking sheet. Bake (without turning) until crust is browned and chicken is just cooked through, 10 to 15 minutes.
  • Meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-tender, 3 to 4 minutes (depending on thickness). Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
  • Serve chicken with asparagus.

Tips:

  • To ensure crispy chicken, double coat the chicken strips in the egg mixture and peanut crust mixture.
  • For a spicier dish, add a teaspoon of cayenne pepper to the peanut crust mixture.
  • For a tangy twist, add a tablespoon of lemon juice to the peanut sauce.
  • If you don't have a meat mallet, use a rolling pin to pound the chicken breasts thin.
  • Serve the chicken with your favorite dipping sauce, such as sweet and sour sauce, honey mustard, or ranch dressing.

Conclusion:

Peanut crusted chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy on the outside and tender on the inside, and the peanut sauce is creamy and flavorful. This dish is sure to be a hit with the whole family.

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