Peanut-Crusted Chicken Fingers
- 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
- Produce
- Peanuts, unsalted dry roasted (1 cup)
- Meat
- Chicken breasts (about 2 1/2 pounds), boneless skinless (4)
- Condiments
- Mustard, dry (2 teaspoons)
- Cooking & Baking
- Paprika (1 teaspoon)
- Salt, coarse (1/4 cup)
- Sugar (1 tablespoon)
- White pepper, freshly ground (1/2 teaspoon)
- Bread & Baked Goods
- Plain or whole-wheat or panko, fresh (2 cups)
- Dairy
- Buttermilk (4 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 17, 2011 (1 year ago).
29 people saved this recipe.
