Peanut-Crusted Picnic Chicken

Serves: 8
Total Calories: 340
Prep time:
Cook time:
Total time:


2 cups dry roasted peanuts, ground fine
2/3 cup yellow cornmeal
5 large cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon pepper
2 tablespoons salt
3 cups flour, divided
2 cups buttermilk
8 chicken breast halves


Preheat oven to 350°. Combine first 6 ingredients and 2/3 cup flour in medium bowl. Place remaining 2 1/3 cups flour and buttermilk in separate bowls. Dredge chicken in flour, dip in buttermilk, and roll in peanut mixture.

Bake chicken, covered tightly with foil, 45 minutes in greased, shallow baking dish. Carefully remove foil and bake another 20–25 minutes or until chicken is golden brown. Remove chicken from baking dish and cool. Chicken will crisp as it cools.

Nutritional Facts:

Serves: 8
Total Calories: 340
Calories from Fat: 22

This Peanut-Crusted Picnic Chicken recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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Peanut-Crusted Picnic Chicken
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