I really wanted something crispy and chicken-y the other day but wasn’t prepared to commit to fried chicken. And considering an unusual abundance of mixed nuts from my parents last visit, I tried to come up with the next best thing. (yes, I picked out all the peanuts.) This dish is baked in the oven at a high temperature which gives it the crispiness of something fried. This recipe needs crushed peanuts so if you have a food processor, this would be an opportune time to use it. I do not have one and easily crushed the peanuts in a bowl with the bottom of an ice cream scoop handle.
Peanut Crusted Chicken
2 boneless skinless chicken breast, sliced into strips
2 cups peanuts, finely crushed
1/2 teaspoon chili powder (optional)
salt and pepper
Heat oven to 450 degrees. Set up a small assembly line for yourself. First bowl: beaten eggs, salt, pepper and optional chile powder. Second bowl: crushed peanuts. And a greased baking sheet. Dip chicken strips in egg mix, then coat with peanuts. Press chicken into peanuts to make sure its fully coated. Arrange on sheet and bake about 15 minutes.
For a dipping sauce I combined mustard and samba oelekl fresh chili paste.