Pepper Parmesan Peanuts Food

PEANUTS & PARMESAN "NUTS"

Peanuts & Parmesan

These are a great and easy recipe for a little something to go with a drink before dinner. Amount is a guess.

Provided by MarieFromSweden

Categories Citrus

Time 25m

Yield 20-30 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup butter
1/2 cup flour, topped
1/2 cup freshly grated parmesan cheese
1/2 cup salty peanuts

Steps:

Put everything except peanuts in your mixer and blend quickly together.
Take out of the mixer bowl and blend in peanuts with your hands.
Shape into lengths as thick as a finger directly on an oven tray on a parchment paper; chill for 1 hour or so.
Slice into bite size pieces with a sharp knife.
Bake in 200°C/390°F for about 10 minutes or until they are slightly golden.

Nutrition Facts : Calories 83.5, Fat 7.2, SaturatedFat 3.6, Cholesterol 14.4, Sodium 71.6, Carbohydrate 3.1, Fiber 0.4, Sugar 0.2, Protein 2.3

PEANUT CRUSTED CHICKEN TENDERS

Peanut Crusted Chicken Tenders image

Make and share this Peanut Crusted Chicken Tenders recipe from Food.com.

Provided by TARGETreg Recipes

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs chicken tenders or 4 boneless skinless chicken breasts, cut into thick fingers
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
2 cups buttermilk
2 cups peanuts
1/2 cup breadcrumbs
1 cup all-purpose flour
3 large eggs

Steps:

Season the tenders with salt, pepper and paprika. Place in a large bowl or in a large plastic bag with a zip-lock closure. Add buttermilk, mix well and marinate at room temperature for 30 minutes or for up to one day in advance refrigerated.
Preheat the oven to 350°F and line 2 baking sheets with foil. Lightly oil the foil.
Combine the Planter's Peanuts and the breadcrumbs in the bowl of a food processor. Process until the peanuts are finely ground. Empty into a large bowl for dipping.
Place the flour in a separate bowl. Beat the eggs until frothy in another bowl. Working with one tender at a time, lift the fingers to drain off excess buttermilk and roll in the flour, making sure it is thoroughly coated. Transfer to the bowl with the egg and turn to coat. Roll in the Planter's Peanut mixture until completely coated. Place on the baking sheets and bake, turning once, until firm to the touch and lightly browned, 20 to 25 minutes. Season with salt and pepper. Serve warm.

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