Tuesday, September 17, 2013

Sweet & Spicy Peanut Dusted Chicken

This evening I made quick and easy Sweet & Spicy Peanut Dusted Chicken. I cooked 3 large chicken cutlets (close to 3/4 of a pound). I made a simple egg wash by beating together an egg, splash of milk, few grinds of sea salt , black pepper and about 1/8 teaspoon of cayenne pepper. In a separate bowl I combined about 1/4 cup peanut flour (Protein Plus Peanut Flour, which is ground super fine, almost like dust), 1/4 teaspoon cayenne pepper, 1/4 teaspoon sea salt, a few good grinds of black pepper and about 1 tablespoon of granular Swerve Sweetener. I dipped the cutlets into the egg wash and then into the flour mixture, shaking off the excess and placed them in a large skillet coated with light olive oil over medium-high heat and browned them on both sides until golden brown, about 2-3 minutes per side. They turned out absolutely delicious with a slightly sweet and spicy, peanutty Asian-type flavor. I served them along with roasted baby brussels sprouts that I tossed with light olive oil, sea salt and black pepper and roasted in a 400 degree F oven for about 18 minutes. We had an early dinner this evening so we could get back down to the beach in time to shoot a few photos of the sun setting. I snapped a few photos for you to see below. Enjoy!





  

8 comments:

rhodeanie said...

Wonderful! I will be trying in the next few days. Thank you so much for your posts. Your menus and I recipes give me hope that I CAN do this!

Gourmet Girl Cooks said...

Thanks, Rhodeanie -- I hope you enjoy it and so glad that you are finding some ideas here. That's why I post what I make and eat. When you look at a list of "individual items/foods" you can eat, it doesn't sound like much...but when you put them together in a recipe...there is actually a LOT of things you can make and eat! :-)

Sami said...

This looks good. I have bought Brussel sprouts and will be trying your roasted BS recipe tonight.
Lovely sun set, enjoy the holidays.

Gourmet Girl Cooks said...

Thanks, Sami! I hope you enjoy them. Depending on the size, you may have to adjust the time/temp. When the little loose leaves fall off and get browned and crispy -- don't worry -- they are really good -- actually my favorite part! :-)

Chris said...

What other uses have you found for peanut flour?

Gourmet Girl Cooks said...

Hi Chris -- I'm working on a couple of "sweets" with it -- nothing good enough to post yet! :-)

Tina said...

Do you think this could work with boneless skinless chicken thighs? :)

Gourmet Girl Cooks said...

Hi Tina,

Probably. Maybe slice in half so not too thick to cook till done without burning.