Peanut Crusted Chicken Recipe
Ingredients
| 4 skinned chicken leg quarters, not separated about 1/2 cup flour | ||
| 2 eggs, beaten, or 1/2 cup prepared egg substitute | ||
| Water | 2 Tablespoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| 1 cup very finely chopped peanuts | ||
Directions
Preheat the oven to 375° F.
Coat a baking dish with olive oil.
Lay out two pieces of wax paper with a flat soup bowl between them.
Put the flour on one sheet of wax paper.
Mix the egg with water and cayenne pepper in the bowl.
Put the peanuts on the second sheet of paper.
Dip the chicken in the flour, then in the egg mixture, and finally in the peanuts.
(There's no way around it—this is a messy job that's best done with the hands, not two forks.) Lay the leg quarters round side up on the prepared pan.
The recipe can be prepared ahead to this point and refrigerated until needed.
Bake for 45 minutes without turning, or until there is no pink at the joint.
Coat a baking dish with olive oil.
Lay out two pieces of wax paper with a flat soup bowl between them.
Put the flour on one sheet of wax paper.
Mix the egg with water and cayenne pepper in the bowl.
Put the peanuts on the second sheet of paper.
Dip the chicken in the flour, then in the egg mixture, and finally in the peanuts.
(There's no way around it—this is a messy job that's best done with the hands, not two forks.) Lay the leg quarters round side up on the prepared pan.
The recipe can be prepared ahead to this point and refrigerated until needed.
Bake for 45 minutes without turning, or until there is no pink at the joint.
Chef
