Baked Peanut-Crusted Chicken Tenders With Honey-Peanut Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 16–20 tenders)
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

Quick Ingredients

• 1 1/2 lb (680 g) chicken tenders (or breasts cut into strips)
• 3/4 cup (100 g) roasted salted peanuts, very finely chopped
• 1 cup (50 g) panko breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp fine salt, divided (plus more to taste)
• 1/4 tsp black pepper
• 2 tbsp neutral oil (plus a little for the pan)
• 1 large egg
• 1/2 cup (120 ml) buttermilk or milk
• 1 tbsp Dijon mustard
• 1/3 cup (85 g) creamy peanut butter
• 3 tbsp honey, divided
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp soy sauce
• 2 tbsp fresh lime juice (about 1 lime)
• 1 small garlic clove, finely minced
• 2–4 tbsp warm water, to thin sauce
• Optional: pinch cayenne or hot sauce, chopped peanuts, cilantro, lime wedges

Do This

• 1. Heat oven to 400°F (200°C). Line a sheet pan with parchment and set a wire rack on top; lightly oil the rack.
• 2. Mix chopped peanuts, panko, paprika, garlic powder, onion powder, 1/2 tsp salt, pepper, and 2 tbsp oil in a shallow dish.
• 3. In another bowl, whisk egg, buttermilk, Dijon, and 1/4 tsp salt. Pat chicken dry and add to wet mixture to coat.
• 4. Press each chicken strip firmly into the peanut mixture to coat all sides. Arrange on the prepared rack.
• 5. Bake 15–18 minutes, turning once halfway, until golden and internal temperature reaches 165°F (74°C).
• 6. For sauce, whisk peanut butter, 2 tbsp honey, vinegar, soy sauce, lime juice, garlic, and optional heat; thin with warm water. Serve tenders hot with sauce, extra chopped peanuts, and lime wedges.

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Why You’ll Love This Recipe

• All the crunch of fried chicken tenders, but oven-baked and much lighter.
• Bold peanut crust and a tangy honey-peanut dipping sauce that tastes like a cross between satay and honey mustard.
• Family-friendly, but easy to make slightly spicy for those who like some heat.
• Perfect for weeknight dinners, game day platters, or casual parties.

Grocery List

• Produce: 1–2 limes, 1 small garlic clove, fresh cilantro (optional)
• Dairy: 1 large egg, buttermilk or milk
• Pantry: Chicken tenders or boneless skinless chicken breasts, roasted salted peanuts, panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, black pepper, neutral oil, creamy peanut butter, honey, rice vinegar or apple cider vinegar, soy sauce, Dijon mustard, cayenne or hot sauce (optional)

Full Ingredients

Peanut-Crusted Baked Chicken Tenders

• 1 1/2 lb (680 g) chicken tenders
  • Or 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch-thick strips
• 3/4 cup (100 g) roasted salted peanuts, very finely chopped
  • Chop by hand or pulse in a food processor until pieces are no larger than panko crumbs (avoid turning into paste).
• 1 cup (50 g) panko breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp fine salt, divided
  • Use less salt if your peanuts are very salty; taste and adjust.
• 1/4 tsp freshly ground black pepper
• 2 tbsp neutral oil (such as canola, grapeseed, or vegetable), plus more for greasing rack
• 1 large egg
• 1/2 cup (120 ml) buttermilk or whole milk
  • Or use 1/2 cup milk mixed with 1 tsp lemon juice or vinegar; let stand 5 minutes to thicken slightly.
• 1 tbsp Dijon mustard

Tangy Honey-Peanut Dipping Sauce

• 1/3 cup (85 g) creamy peanut butter
• 2 tbsp honey
  • Plus 1 extra tbsp honey reserved for brushing or drizzling, if desired.
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp soy sauce (regular or low sodium)
• 2 tbsp fresh lime juice (about 1 medium lime)
• 1 small garlic clove, finely minced or grated
• Pinch of cayenne pepper or 1–2 tsp hot sauce (optional, to taste)
• 2–4 tbsp warm water, as needed to thin to dipping consistency

Optional Garnishes & Serving Ideas

• 2–3 tbsp roasted peanuts, roughly chopped
• 2–3 tbsp fresh cilantro leaves, chopped
• Lime wedges
• Steamed rice, simple salad, or roasted vegetables on the side

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Set your oven to 400°F (200°C). Give it at least 10–15 minutes to fully preheat; a properly hot oven is key for a crisp crust.

Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Place a wire rack on top of the lined sheet. Lightly brush or spray the rack with neutral oil. Baking the chicken on a rack allows hot air to circulate all around, helping the peanut crust get crunchy instead of soggy.

Step 2: Make the peanut crust mixture

Finely chop the roasted peanuts by hand or pulse in a food processor. Aim for small, even pieces about the size of panko crumbs; stop before the peanuts turn into a paste. Too-fine peanuts will not stay as crisp.

In a shallow dish or pie plate, combine the chopped peanuts, panko breadcrumbs, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Drizzle in 2 tbsp neutral oil and toss with a fork until the crumbs are evenly coated and slightly clumpy. This bit of oil helps the crust brown beautifully in the oven.

Taste a pinch of the mixture (before adding raw chicken) and adjust salt if your peanuts are very lightly or very heavily salted.

Step 3: Prepare the egg mixture and chicken

In a medium bowl, whisk together the egg, buttermilk (or milk), Dijon mustard, and the remaining 1/4 tsp salt until smooth.

Pat the chicken tenders dry with paper towels. If you are using chicken breasts, slice them into strips about 1 inch wide and similar in length so they cook evenly. Add the chicken pieces to the egg mixture and stir to coat every piece thoroughly. Let them sit in the mixture for about 5 minutes while you clear your workspace; this brief soak helps tenderize the meat and helps the coating stick.

Step 4: Coat the chicken in the peanut crust

Set up a simple breading station: the bowl of egg-coated chicken on one side and the dish of peanut coating on the other, with your prepared rack-lined pan nearby.

Working with one piece at a time, lift a chicken strip from the egg mixture, letting the excess drip off. Place it into the peanut mixture and use your other hand or a spoon to mound the crumbs on top. Press gently so the coating adheres well on all sides. Move the coated tender to the wire rack.

Repeat with all the chicken pieces, arranging them on the rack in a single layer with a little space between each one. For extra crunch, you can lightly press any remaining crumb mixture onto the tops of the tenders.

Step 5: Bake until golden and crisp

Place the pan on the middle rack of the preheated oven. Bake for 15–18 minutes, turning the tenders once halfway through cooking to encourage even browning.

The chicken is done when the crust is a deep golden brown and an instant-read thermometer inserted into the thickest part of a tender reads 165°F (74°C). If the coating is browning too quickly before the chicken is cooked through, reduce the heat to 375°F (190°C) and continue baking until done.

If you like a little extra sheen and sweetness, in the last 2–3 minutes of baking you can lightly brush the tops of the tenders with the remaining 1 tbsp honey and return them to the oven just until sticky.

Step 6: Make the tangy honey-peanut dipping sauce

While the chicken bakes, prepare the sauce. In a small bowl, whisk together the peanut butter, 2 tbsp honey, rice vinegar (or apple cider vinegar), soy sauce, lime juice, minced garlic, and cayenne or hot sauce (if using).

The mixture will start out quite thick. Gradually whisk in 2–4 tbsp warm water, a little at a time, until the sauce is smooth and reaches your desired dipping consistency: thick but pourable. Taste and adjust the flavors: add a splash more vinegar or lime for extra tang, more honey for sweetness, or a pinch of salt if needed.

Step 7: Serve and garnish

Transfer the hot, crispy peanut-crusted tenders to a serving platter. Sprinkle with chopped peanuts and chopped cilantro if you like a fresh, herbal note. Add lime wedges on the side for squeezing over the chicken right before eating.

Serve the tangy honey-peanut dipping sauce in a small bowl or ramekin. These tenders are delicious on their own, piled on top of a green salad, or served alongside steamed rice and vegetables for a more complete meal. Enjoy them while they are hot and crisp for the best texture.

Pro Tips

• Chop the peanuts finely but not into dust. Pieces about the size of panko crumbs cling better and stay extra crunchy.
• Use a wire rack. Elevating the chicken allows hot air to circulate, crisping the underside so you do not end up with soggy bottoms.
• Do not skip drying the chicken. Patting the chicken dry helps the egg mixture adhere, which in turn helps the peanut crust stay on during baking.
• Adjust salt for your peanuts. Different brands of roasted peanuts vary in saltiness, so always taste the crumb mixture before coating the chicken.
• Serve immediately. Like most breaded chicken, these tenders are at their crunchiest within the first 20–30 minutes after baking.

Variations

• Spicy peanut tenders: Add 1/2–1 tsp cayenne or chili powder to the peanut crust, and a generous spoonful of hot sauce to the dipping sauce.
• Coconut-peanut crust: Replace 1/3 of the panko with unsweetened shredded coconut for a tropical twist and extra aroma.
• Gluten-free version: Use gluten-free panko or crushed gluten-free rice cereal instead of regular panko, and be sure your soy sauce is gluten-free (tamari works well).

Storage & Make-Ahead

Leftover peanut-crusted chicken tenders can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. The dipping sauce will keep in a covered jar or container in the fridge for up to 5 days; it may thicken as it chills, so whisk in a splash of warm water to loosen before serving.

For best texture, reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes, until hot and crisp again. The microwave will warm them but softens the crust. To make ahead, you can coat the raw chicken and arrange it on a rack, then refrigerate (uncovered or loosely covered) for up to 6 hours before baking. Bake straight from the fridge, adding 2–3 extra minutes if needed.

Nutrition (per serving)

Approximate values for one of four servings (including a generous amount of sauce): about 650 calories, 40 g protein, 35 g fat, 40 g carbohydrates, 4 g fiber, and 11 g sugar. Actual values will vary based on specific brands, how much sauce is consumed, and any substitutions.