Begin by slicing the boneless, skinless chicken breasts into strips, about 1 inch wide. This size ensures even cooking and a perfect crunch.
In a small bowl, whisk together the mayonnaise, Dijon mustard, maple syrup, and a pinch of salt and pepper. This creamy sauce will serve as a delicious dip for your chicken fingers.
In three shallow bowls, set up your breading station. In the first bowl, add the all-purpose flour. In the second, pour in the lightly beaten eggs. In the third bowl, combine the panko bread crumbs, chopped honey roasted peanuts, and cayenne pepper for an extra kick.
Take each chicken strip and first coat it in flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the peanut panko mixture, pressing lightly to ensure it sticks well.
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. You can test if the oil is ready by dropping in a small piece of bread; if it sizzles, you’re good to go!
Carefully place the breaded chicken strips into the hot oil, being sure not to overcrowd the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Serve your Peanut Crusted Chicken Fingers hot with the dipping sauce on the side. Enjoy the crunchy texture and rich flavors that make this dish a standout!
