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Peanut Panko Chicken

This is the best recipe for Oven-Fried Chicken. It fries up great in the oven and you would swear you are eating stove-top fried chicken, but without the oil. This time I decided to add a little coconut in the peanut mixture and I am glad I did. But if you don't like coconut, just omit it. No dipping sauce is needed but I included a little recipe for one that I have made sometimes with this recipe. I added a picture of my To-Go containers because I like to make them and have them ready for work so I can just grab one out of the fridge.


1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground red pepper cayenne

2 eggs

2 Tbsp Milk

3/4 cup honey-roasted peanuts, finely chopped

1/2 cup Panko crispy bread crumbs

1Tbsp Shredded Coconut

1 lb uncooked chicken breast tenders (not breaded)


Heat oven to 350°F.

In shallow bowl, mix flour, salt and cayenne pepper. In second bowl, beat eggs and milk with a fork or whisk. In third bowl, mix peanuts, coconut and bread crumbs.

Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in egg wash and then coat both sides with peanut mixture.

Place in a heavy cast iron baking pan with a little spray of Pam or lightly (very lightly) greased. If you don't have this pan, you can just use a cookie sheet with parchment paper.

Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown. After 20 minutes, turn on the broiler and broil for 5 minutes to darken.

For the weekend....roasted asparagus and cottage cheese.

A great side dip is a mixture of: Habernero Pepper Jelly, Dijon Mustard, Orange Marmalade, Orange Juice, Honey & Coconut. Below is with the dip, bacon wrapped carrots and Peanut Panko Chicken.


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