Combine two of the South’s favorite foods by making a batch of Peanut-Crusted Fried Chicken Fingers!
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
- In a large bowl, whisk together milk, peanut butter, and eggs until smooth. Stir in chicken until coated. Let stand for 30 minutes.
- 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.
- 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.
- 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.
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