Peanut Oven-Fried Chicken With Citrus-Ginger Sauce

Ingredients

• 1.3 pounds chicken breast 
• 2 tablespoons creamy peanut butter with usa-grown peanuts
• 2  egg whites 
• 2 tablespoons ginger fresh grated ( 1 2-inch piece)
• 2 teaspoons juice of lime 
• 0.3 cup orange juice 
• 1 teaspoon paprika 
• 0.3 cup roast peanut flour made light with usa-grown peanuts
• 1.5 teaspoons vegetable oil; peanut oil preferred with usa-grown peanuts
• 0.3 cup peanuts 
• 4 servings peanuts chopped
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 16  saltines 
• 1 tablespoon soya sauce 
• 0.3 cup chilli sauce sweet

Equipment

• food processor
• bowl
• frying pan
• baking paper
• oven
• whisk
• wire rack
• blender

Directions

1. Preheat oven to 42
2. Process crackers and peanuts in a blender or food processor 30 to 45 seconds or until finely ground. Stir together cracker mixture, paprika, salt, and pepper.
3. Whisk egg whites just until foamy.
4. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan. Dredge chicken tenders in peanut flour; dip in egg whites, and dredge in cracker mixture.
5. Place chicken on wire rack.
6. Bake at 425 for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.
7. Meanwhile, squeeze juice from grated ginger into a small bowl; discard solids.
8. Combine ginger juice, orange juice, and next 5 ingredients in a blender or food processor. Pulse 2 to 3 times or until smooth and well blended.
9. Serve immediately with chicken tenders.
10. Garnish, if desired.
11. Note: We tested with 12% fat light roast peanut flour.