Peanut Oven-Fried Chicken With Citrus-Ginger Sauce

Prep: 15 min., Bake: 18 min

Yield: makes 4 servings

Ingredients

• 16  saltine crackers
• 1/4  cup  cup USA-GROWN PEANUTS
• 1  teaspoon  paprika
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 2  egg whites
• Vegetable cooking spray
• Parchment paper
• 1 1/4 to 1 1/2  pounds  chicken breast tenders
• 1/4  cup  light roast peanut flour made with USA-GROWN PEANUTS
• 2  tablespoons  grated fresh ginger (about 1 2-inch piece)
• 1/3  cup  orange juice
• 1/4  cup  sweet chili sauce
• 2  tablespoons  creamy peanut butter made with USA-GROWN PEANUTS
• 1  tablespoon  soy sauce
• 2  teaspoons  lime juice
• 1 1/2  teaspoons  aromatic peanut oil made with USA-GROWN PEANUTS
• Garnish: chopped USA-GROWN PEANUTS

Preparation

Preheat oven to 425°. Process crackers and peanuts in a blender or food processor 30 to 45 seconds or until finely ground. Stir together cracker mixture, paprika, salt, and pepper. Whisk egg whites just until foamy.

Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan. Dredge chicken tenders in peanut flour; dip in egg whites, and dredge in cracker mixture. Place chicken on wire rack.

Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.

Meanwhile, squeeze juice from grated ginger into a small bowl; discard solids. Combine ginger juice, orange juice, and next 5 ingredients in a blender or food processor. Pulse 2 to 3 times or until smooth and well blended. Serve immediately with chicken tenders. Garnish, if desired.

Note: We tested with 12% fat light roast peanut flour.

Nutritional Information

Calories:

402

Fat:

14g (sat 2g,mono 6g,poly 4g)

Protein:

48g

Fiber:

3g

Cholesterol:

100mg

Iron:

2.40mg

Sodium:

1066mg

Calcium:

28mg