Peanut Oven-Fried Chicken With Citrus-Ginger Sauce

• 16 saltine crackers
• 1/4 cup cup USA-GROWN PEANUTS
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 egg whites
• Vegetable cooking spray
• Parchment paper
• 1 1/4 to 1 1/2 pounds chicken breast tenders
• 1/4 cup light roast peanut flour made with USA-GROWN PEANUTS
• 2 tablespoons grated fresh ginger (about 1 2-inch piece)
• 1/3 cup orange juice
• 1/4 cup sweet chili sauce
• 2 tablespoons creamy peanut butter made with USA-GROWN PEANUTS
• 1 tablespoon soy sauce
• 2 teaspoons lime juice
• 1 1/2 teaspoons aromatic peanut oil made with USA-GROWN PEANUTS
• Garnish: chopped USA-GROWN PEANUTS

1. Preheat oven to 425u0b0. 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. Whisk egg whites just until foamy.
2. 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. Place chicken on wire rack.
3. Bake at 425u0b0 for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.
4. Meanwhile, squeeze juice from grated ginger into a small bowl; discard solids. 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. Serve immediately with chicken tenders. Garnish, if desired.
5. We tested with 12% fat light roast peanut flour.

crackers, peanuts, paprika, salt, pepper, egg whites, vegetable cooking spray, paper, chicken breast tenders, light roast peanut flour, ginger, orange juice, sweet chili sauce, peanut butter, soy sauce, lime juice, peanut oil, peanuts

Taken from www.myrecipes.com/recipe/peanut-oven-fried-chicken-with-citrus-ginger-sauce (may not work)