ASIAN-STYLE CRUSTED CHICKEN
Yield Portion Size
2 cups | |
1/3 cup |
Dry roasted peanuts, finely chopped
|
1/2 cup |
Liquid whole eggs or 2 large eggs
|
1 tsp | |
12 |
Boneless skinless chicken breast tenders (12 tenders = 1 lb)
|
1/4 tsp |
Salt
|
1/4 tsp |
Ground black pepper
|
1/2 cup |
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 19 g | 6% |
Cholesterol | 84 mg | 28% |
Total Fat | 10 g | 16% |
Iron | 2 mg | 12% |
Potassium | 302 mg | 0% |
Calories | 309 kcal | 15% |
Sodium | 581 mg | 24% |
Protein | 37 g | 75% |
Polyunsaturated Fat | 3 g | 14% |
Saturated Fat | 2 g | 9% |
Sugars | 12 g | 1% |
Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 375°F. Spray baking sheet with cooking spray; set aside.
-
Step 2
Combine popcorn crumbs and peanuts in shallow dish; set aside. Whisk together egg and soy sauce in another shallow dish.
-
Step 3
Sprinkle chicken with salt and pepper. Dip each tender in egg mixture, then roll in popcorn mixture. Place coated tenders on baking sheet.
-
Step 4
Bake 10 minutes. Turn tenders over. Bake 5 minutes more or until no longer pink in centers. Serve with sweet and sour sauce for dipping.
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