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Peanut Fried Chicken
The Atlanta Journal-Constitution
Makes 30 appetizers
Preparation time: 12 minutes
Cooking time: 9-10 minutes
Pecan-crusted trout is big at restaurants these days. Along those same lines, the Virginia-Carolina Peanut Promotions kitchen came up with this recipe for coating chicken or shrimp with peanuts.
###Ingredients:
1 1/2 cups roasted peanuts
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon granulated sugar
2 tablespoons dry sherry
2 egg whites at room temperature, lightly beaten
2 whole boneless, skinless chicken breasts, thinly sliced
2 1/2 cups peanut oil
###Instructions:
Chop peanuts to a meallike consistency in a blender or food processor. Pour chopped peanuts on a plate or platter and set aside.
In a small bowl, combine the cornstarch, salt and sugar; add sherry and mix. Stir into the egg whites.
Dip chicken pieces into the sherry-egg mixture, then roll in peanuts to coat. Place on a sheet of wax paper.
In a heavy 5-quart pot, heat oil to 375 degrees. Drop 8 or 10 of the chicken pieces into the hot oil at a time. Fry 2 to 3 minutes, turning, until all sides are golden-brown. Drain on paper towels. Serve plain, with a hot mustard or a sweet-and-sour sauce.
Per piece: 137 calories, 11 grams fat, 13 milligrams cholesterol, 94 milligrams sodium.
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