Go Back
Homemade Peanut Crusted Chicken Fingers photo

Peanut Crusted Chicken Fingers

Crispy, peanut-crusted chicken fingers with a tangy maple-Dijon dipping sauce.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • Dutch Oven
  • Deep Frying Thermometer
  • Food Processor
  • Mixing Bowls
  • Baking Sheet
  • Shallow bowls or pie pans

Ingredients
  

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • salt to taste
  • black pepper to taste
  • 3 boneless skinless chicken breasts cut lengthwise into 4–5 strips each
  • 1 1/2 cups panko bread crumbs
  • 1 cup honey roasted peanuts
  • 1/4 teaspoon cayenne pepper heaping
  • 3/4 cup all-purpose flour
  • 3 large eggs lightly beaten
  • vegetable oil for frying (about 1–2 inches in pot)

Instructions
 

  • Whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, and 2 tablespoons maple syrup in a small bowl; season with salt and pepper and refrigerate until needed.
  • Slice each chicken breast lengthwise into 4–5 strips and season all over with salt and pepper.
  • In a food processor, pulse 1 cup honey roasted peanuts, 1 1/2 cups panko, and 1/4 teaspoon cayenne until finely ground; transfer to a shallow bowl.
  • Place 3/4 cup all-purpose flour in a separate shallow bowl and season generously with salt and pepper.
  • Beat 3 large eggs in another shallow bowl.
  • Working with one strip at a time, dredge chicken in seasoned flour, dip into beaten eggs, then press into the peanut-panko mixture to coat thoroughly; transfer coated strips to a baking sheet.
  • Preheat oven to 350°F (175°C).
  • Pour 1–2 inches of vegetable oil into a Dutch oven and heat to 375°F (190°C) using a deep-frying thermometer.
  • Fry the chicken strips in batches until golden brown, about 3 minutes per side; use a slotted tool to transfer strips back to the baking sheet.
  • Bake the fried chicken strips in the preheated oven for 10–15 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
  • Serve the chicken fingers with the refrigerated mayo–Dijon–maple dipping sauce.

Notes

  • Use a food processor to finely grind the peanuts and panko.
  • Maintain oil temperature at 375°F for best crisping.
  • Do not overcrowd the fryer; work in batches.
  • Check chicken reaches 165°F before serving.