Peanut-Crusted Fried Chicken Fingers
Makes 4 to 6 servings
  • 1 cup whole milk
  • ½ cup extra-crunchy peanut butter
  • 2 large eggs
  • 2 pounds chicken tenderloins
  • 1 cup self-rising flour
  • ½ cup salted chopped peanuts
  • 3 tablespoons peanut butter powder
  • Peanut oil, for frying
  • 1 (10.5-ounce) jar red pepper jelly
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons prepared horseradish
  1. In a large bowl, whisk together milk, peanut butter, and eggs until smooth. Stir in chicken until coated. Let stand for 30 minutes.
  2. In another large bowl, whisk together flour, peanuts, and peanut butter powder. Remove chicken from bowl, discarding marinade. Dredge chicken in flour mixture, gently pressing to adhere. Place on a parchment-lined baking sheet, and let stand for 10 minutes.
  3. In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 340°. Fry chicken, two pieces at a time, for 4 minutes, turning once. Let drain on a wire rack set over paper towels.
  4. Meanwhile, in a microwave-safe bowl, heat pepper jelly on high until smooth, about 1 minute. Whisk in lemon zest and juice and horseradish. Serve with chicken.
Recipe by Paula Deen Magazine at