INGREDIENTS:
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- salt and pepper
- 3 boneless, skinless chicken breasts
- 1½ cups panko bread crumbs
- 1 cup honey roasted peanuts
- ¼ (heaping) teaspoon cayenne pepper
- ¾ cup all-purpose flour
- 3 large eggs, lightly beaten
- Vegetable oil
INSTRUCTIONS:
- In a small bowl, whisk together mayonnaise, mustard, and maple syrup. Season with salt and pepper. Refrigerate until needed.
- Cut each chicken breast lengthwise into 4-5 pieces. Season with salt and pepper.
- Place panko crumbs, peanuts, and cayenne pepper in a food processor and process until finely ground. Pour into a shallow bowl or pie pan.
- Place flour in another shallow bowl or pie pan. Season generously with salt and pepper.
- Place eggs in a shallow bowl.
- Coat each chicken piece in flour, dip in eggs, and then coat in peanut mixture, pressing to coat well. Place strips on a baking sheet.
- Preheat oven to 350 degrees.
- Pour 1-2 inches oil in a Dutch oven and heat oil to 375 degrees.
- Working in batches, fry strips until golden brown, about 3 minutes on each side. Place on baking sheet.
- Bake chicken strips for 10 to 15 minutes, or until cooked through.
- Serve with dipping sauce.
Source: Spicy Southern Kitchen
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