Honey Roasted Peanut Crusted Chicken Tenders Recipes

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PEANUT CRUSTED CHICKEN TENDERS



Peanut Crusted Chicken Tenders image

Make and share this Peanut Crusted Chicken Tenders recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 lbs chicken tenders or 4 boneless skinless chicken breasts, cut into thick fingers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
2 cups buttermilk
2 cups peanuts
1/2 cup breadcrumbs
1 cup all-purpose flour
3 large eggs

Steps:

  • Season the tenders with salt, pepper and paprika. Place in a large bowl or in a large plastic bag with a zip-lock closure. Add buttermilk, mix well and marinate at room temperature for 30 minutes or for up to one day in advance refrigerated.
  • Preheat the oven to 350°F and line 2 baking sheets with foil. Lightly oil the foil.
  • Combine the Planter's Peanuts and the breadcrumbs in the bowl of a food processor. Process until the peanuts are finely ground. Empty into a large bowl for dipping.
  • Place the flour in a separate bowl. Beat the eggs until frothy in another bowl. Working with one tender at a time, lift the fingers to drain off excess buttermilk and roll in the flour, making sure it is thoroughly coated. Transfer to the bowl with the egg and turn to coat. Roll in the Planter's Peanut mixture until completely coated. Place on the baking sheets and bake, turning once, until firm to the touch and lightly browned, 20 to 25 minutes. Season with salt and pepper. Serve warm.

HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS



Honey Roasted Peanut Crusted Chicken Tenders image

We coated chicken breast tenders with a honey roasted peanut-coating for an easy-to-make meal that's ready in just 30 minutes. Add some cayenne pepper to the mix for a little added flavor zing.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs
3/4 cup honey-roasted peanuts, finely chopped
1/2 cup Progresso™ panko crispy bread crumbs
1 lb uncooked chicken breast tenders (not breaded)

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
  • In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
  • Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
  • Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.

Nutrition Facts : ServingSize 1 Serving

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Tony's Chicken Tenders with Honey Mustard Sauce image

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Steps:

  • Preheat oil to 350 degrees F.
  • Cut the chicken breasts into long strips and set aside.
  • Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  • Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  • Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  • Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
  • Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

PEANUT COATED CHICKEN THIGH TENDERS WITH CURRY COCONUT SAUCE



Peanut Coated Chicken Thigh Tenders with Curry Coconut Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 28

2 tablespoons minced garlic
2 tablespoons fresh grated ginger
1 cup chopped white onion
1 tablespoon massala spice mixture
1 1/2 cups dry white wine
3 cups chicken stock
1 can unsweetened coconut milk
Honey
Salt and pepper
1 1/2 cups flour
3 tablespoons dry massala spice mix (recipe to follow)
3 teaspoons salt
2 teaspoons ground pepper
2 eggs
2 tablespoons milk
1 cup toasted lightly salted peanuts
1 1/2 teaspoons red chili flakes
2 pounds boneless and skinless chicken thighs
1/2 cup vegetable oil
1 teaspoon turmeric
1 teaspoon crushed red pepper
1 tablespoon toasted cumin seeds
1 tablespoon toasted coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon ground cloves
1/2 teaspoon toasted fenugreek seeds
1 teaspoon black peppercorns
1/2 teaspoon yellow mustard seeds

Steps:

  • Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain.
  • Blend flour with massala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce.
  • Grind in coffee grinder or with mortar and pestle.

HONEY ROASTED PEANUTS



Honey Roasted Peanuts image

Best with beer!

Provided by ggrks

Categories     Appetizers and Snacks     Nuts and Seeds

Time 35m

Yield 8

Number Of Ingredients 7

1 tablespoon white sugar
1 teaspoon salt
1 tablespoon honey
⅔ cup brown sugar
½ cup water
½ pound skinless peanuts
1 tablespoon butter

Steps:

  • In a small bowl, mix white sugar with salt until blended, and set aside. Stir the honey, brown sugar, and water together in a large pan over medium-low heat until the mixture boils and the sugar crystals have dissolved. Cook the syrup until thickened and bubbling, 10 to 15 minutes. Stir in the peanuts, remove from heat, and mix in the butter. Place the peanuts into a deep bowl, sprinkle with white sugar-salt mixture, and shake the dish to coat with sugar mixture and prevent the peanuts from sticking together. Let cool.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 21.7 g, Cholesterol 3.8 mg, Fat 15.5 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 306.5 mg, Sugar 16.6 g

PEANUT-CRUSTED CHICKEN



Peanut-Crusted Chicken image

With the flavors of ginger, honey and garlic, this aromatic chicken from our Test Kitchen is sure to please. Crunchy peanuts and panko make it a crispy favorite you'll rely on again and again.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
3 garlic cloves, minced
1 green onion, thinly sliced
1 tablespoon honey
1 teaspoon minced fresh gingerroot
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup panko bread crumbs
1/4 cup chopped unsalted peanuts
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. , In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat. , Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

BAKED HONEY CHICKEN TENDERS RECIPE



Baked Honey Chicken Tenders Recipe image

With a great recipe using a combination of honey and soy sauce you will create the best sweet and sticky baked honey chicken tenders you have ever had.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h40m

Number Of Ingredients 7

2 pounds boneless skinless chicken breast tenders
1/3 cup honey
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
2 Tablespoons dried minced onions
4 green onions

Steps:

  • Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Arrange chicken tenders in single layer in pan.
  • In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
  • Preheat oven to 425 degrees.
  • Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
  • Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).

Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 718 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

CRUNCHY HONEY ROASTED CHICKEN FINGERS



Crunchy Honey Roasted Chicken Fingers image

Chopped honey-roasted peanuts add extra crunch to these chicken breast fingers! Dive them into just one or both of our sweet n' sassy dipping sauces.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 10

2/3 cup Original Bisquick™ mix
1/3 cup finely chopped honey-roasted peanuts*
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
1/4 cup honey or real maple syrup
1 1/2 tablespoons Dijon or yellow mustard
2 tablespoons honey
1/4 cup mayonnaise or sour cream

Steps:

  • Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
  • Mix Bisquick mix, peanuts and salt in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  • Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
  • Meanwhile, in separate small bowls, mix Honey Mustard Dipping Sauce and Creamy Honey Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Nutrition Facts : Calories 500, Carbohydrate 43 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 30 g, TransFat 1 g

HONEY MUSTARD OVEN-BAKED CHICKEN TENDERS



Honey Mustard Oven-Baked Chicken Tenders image

A childhood favorite, these flavorful chicken tenders are made healthy by baking on a wire rack for crispiness and using whole wheat flour and breadcrumbs!

Provided by The Purple Baker

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

½ cup prepared yellow mustard
½ cup honey
2 tablespoons orange juice
1 clove garlic, minced
1 cup whole wheat flour
1 teaspoon salt, divided
3 cups whole wheat panko bread crumbs
3 eggs, beaten
2 pounds skinless, boneless chicken breast halves, cut into strips

Steps:

  • Stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. Transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. Marinate chicken for at least 30 minutes, or up to 3 hours.
  • Preheat an oven to 450 degrees F (230 degrees C). Place wire cooling racks onto baking sheets.
  • Stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. Stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. Place beaten eggs in another shallow bowl.
  • Gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken strips onto baking sheets prepared with wire cooling racks.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. Serve with reserved mustard sauce.

Nutrition Facts : Calories 383 calories, Carbohydrate 58 g, Cholesterol 134.4 mg, Fat 6.8 g, Fiber 2.4 g, Protein 33 g, SaturatedFat 1.8 g, Sodium 750.2 mg, Sugar 18.1 g

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