Ingredients
¼ cup buttermilk
1 egg
½ tsp salt, divided
Fresh ground pepper to taste
¼ cup powdered peanut butter
1 heaping tsp smoked paprika
Pinch cayenne pepper
1 lb chicken tenders (or 1 lb chicken breast cut into strips)
Non-stick pan spray (such as Pam)
Chopped peanuts for garnish
By Sherry Coleman Collins, MS, RDN, LD
Directions
Preheat the oven to 400 degrees. Mix together buttermilk, egg, ¼ teaspoon salt and freshly ground pepper in a shallow dish. In a separate shallow dish, mix together the powdered peanut butter, smoked paprika, cayenne pepper, remaining ¼ teaspoon salt, and fresh ground pepper. Line a sheet pan with foil and spray a rack with non-stick spray to place on top of it. Dredge each piece of chicken first in the buttermilk mixture, then in the powdered peanut butter mixture and line them up on the rack (Make more peanut flour mixture if necessary). Spritz the chicken pieces with the non-stick spray. Bake for 20 minutes, or until the pieces reach 170 degrees.
Serve with Peanut Butter Veggie Waffles or Honey Harvest Salad, and sprinkle with chopped peanuts.
Nutrition information per serving:
Calories: 170
Calories from Fat: 40
Fat: 4.5 g
Trans fats: 0 g
Cholesterol: 125 mg
Carbohydrate: 2 g
Protein: 28 g
Sodium: 460 mg