Peanut Butter Chicken with Dipping Sauce

Peanut Butter Chicken with Dipping Sauce

1 egg, slightly beaten
1/3 c. creamy or chunk style peanut butter
1 tsp. salt
1/8 tsp. pepper
1/3 c. milk
8 chicken drum sticks
1 c. fine dry bread crumbs
1/4 c. corn oil

Mix together egg, peanut butter, salt and pepper. Gradually add milk, beating with a fork to blend. Dip chicken in egg mixture; then dip in crumbs.

Place in a greased 13 x 9 x 2 inch baking pan.

Sprinkle remaining corn oil over chicken pieces. Bake in 375 degree oven for 45 minutes or until chicken is tender.

Note: Instead of the 1/4 corn oil, I greased the baking pan using Canola Oil cooking spray. Then, once the prepared chicken was on the pan, I sprayed the chicken with a spritz more of the cooking spray. This reduces the fat content of the dish by removing the 1/4 c. oil, but still gives it something to help crisp it.

Also, I didn't use drumsticks; I used a few skinless, boneless chicken breasts and cut them into "fingers."

My DH loved it (so did the kids.) Next time, instead of regular bread crumbs, I am going to try Panko crumbs.

I served it with a Peanut Butter dipping sauce.

For the Dipping Sauce:

1/2 cup Creamy Peanut Butter
6 tablespoons water
3 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey

To the above, you can add:

1/2 cup parsley or cilantro leaves, chopped
1 teaspoon sesame oil
Pinch of cayenne powder

Place all ingredients in a blender; blend on medium-high until smooth.

Note: I omitted the soy sauce, because I didn't want an asian flavor. I increased the water by 1 tablespoon, and increased the lemon juice by 1 tablespoon. I also didn't use the parsley, sesame, or cayenne. Because all the ingredients were smooth, I didn't have to use a blender, just whisked well with a fork.

Next time, I may try using chunky peanut butter!