Ingredients Jump to Instructions ↓

  1. 4 ounces,

  2. 2 small packages, honey roasted peanuts, about 2/3 cup 1/2 cup plain bread crumbs

  3. 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)

  4. 2 eggs A splash half-and-half or whole milk

  5. 2 teaspoons hot sauce, several drops

  6. 1/2 cup all-purpose flour

  7. 2 to 3 tablespoons vegetable oil

  8. 4 (6 to 8-ounce) pieces of chicken breast Barbequed Succotash, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Put nuts , bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate. Beat eggs and half-and-half or milk with hot sauce in a shallow dish. Pour flour out on a plastic board or plate. Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty- breading . Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash .


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