Peanut Crusted Chicken Tenders

  • 30 minutes
  • 12 ingredients
  • 8 steps


  • 1 – 1.25 pound chicken breast tenders
  • Kosher Salt
  • Pepper
  • Cayenne Pepper
  • 3/4 cup flour
  • 2 tsp kosher salt
  • ¼ tsp pepper
  • 2 large eggs, beaten
  • 2 TB milk
  • 1 cup lightly salted roasted peanuts, crushed
  • ½ cup bread crumbs
  • 2 TB fresh parsley, chopped


  1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper. Spray pan with a light amount of cooking spray.
  2. Lightly season chicken tenders with kosher salt, pepper and a small amount of cayenne pepper on both sides.
  3. Combine 3/4 cup flour with 2 tsp kosher salt and ¼ tsp pepper. Set aside.
  4. Combine 1 cup crushed peanuts with ½ cup bread crumbs. Set aside. (You can use a food processor to crush peanuts. Pulse peanuts until reaching a chopped consistency.)
  5. Combine 2 eggs and 2 TB milk. Set aside.
  6. Set up a breading station using seasoned flour, eggs and peanut mixture. Dredge each chicken tender in flour, then dip in egg mixture and finally coat with peanut mixture.
  7. Place on baking sheet and cook for 15-20 minutes until golden brown or the internal temperature reaches 165 F.
  8. Once fully cooked, remove from baking sheet and sprinkle with chopped parsley and serve with lemon wedges and simple honey mustard sauce.
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