2large chicken breastedsliced into fingers - use tenders if you prefer
1 ½cupslightly salted peanuts
½cupcorn flour*not meal, this is finely ground
1egg
⅓cupmilk
seasonings of choiceI used ⅛ teaspoon cayenne, ⅛ teaspoon white pepper, ⅛ teaspoon garlic powder & ¼ teaspoon Mrs. Dash Table blend
Kosher Salt
Instructions
Preheat oven to 400°
Place peanuts in a large plastic bag. Pound them about 20 times with the bottom of a heavy skillet. If this is too noisy for you, just crush them up in a food processor, but be careful not to over grind them.
In one dish season the flour and mix until blended.
In another dish, beat the egg into the milk, lightly season.
If peanuts are in a large plastic bag leave them there, if not put them in a 3rd dish/bowl.
Dredge each chicken fingers in the flour mixture, then drop into the egg wash, then drop into peanuts to coat.
Press lightly on chicken to make sure peanuts adhere well.
Line up the chicken fingers on a baking sheet.
Bake for approx. 7-8 minutes, flip and bake another 6-7 minutes.
Remove and serve.
Notes
*feel free to substitute regular flour if Gluten-Free is not an issue