CRISPY PEANUT BUTTER CHICKEN

Serves 4

I once heard a professor at the University of California at Davis argue that wine was the greatest cultural achievement of mankind. He's wrong, of course. It's really peanut butter. Or at least a lot of my young friends seem to think so. By the way, did you know that there are 540 peanuts in a 12-ounce jar of peanut butter?

The first time I made this recipe, I skipped the 1/4 cup oil, just to see if I could save some calories. Having tried it, I don't recommend skipping any of the oil. It was too dry and crusty without it.

1 egg

1/2 cup peanut butter

1 teaspoon salt or to taste

1/2 teaspoon ground pepper

1/4 cup milk

3/4 cup bread crumbs

1 chicken, cut in serving pieces

1/4 cup oil

Preheat oven to 350oF. In a mixing bowl beat egg and peanut butter together; add salt and pepper. Add milk gradually, stirring well to blend. Place bread crumbs on a sheet of wax paper. Dip chicken in peanut butter mixture and roll in crumbs. Place chicken, skin side up, in single layer in shallow baking pan. Pour oil over chicken. Bake, uncovered, at 350oF for 1 hour, or until cooked through.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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