You can serve Crispy Chicken in Spicy Peanut Sauce with any kind of vegetable side, fresh or cooked. It would also go nicely with white rice. It reheats perfectly in the microwave.
Have all the peanut sauce ingredients measured and ready to go, because once you start cooking, the sauce comes together quickly.
Ingredients
- For the peanut sauce:
2 Tbs olive oil
½ cup chopped onion
½ cup water
1 Tbs chili powder
1 Tbs brown sugar
¼ tsp garlic powder
5 Tbs peanut butter
2 Tbs Allegro Hot & Spicy Marinade
2 Tbs lemon juice
Coarse salt, to taste
- For the chicken:
¼ cup sour cream
1 large egg white
1 tsp Dijon mustard
Coarse salt
1⅓ cups (3½ oz.) crushed saltines
1 cup (2 oz.) coarsely grated sharp Cheddar cheese
½ tsp garlic powder
½ tsp onion powder
1 Tbs olive oil
1½ lbs boneless, skinless chicken breasts
3 Tbs bacon fat
Directions
- Make the peanut sauce
- Heat the oil in a large skillet over a low flame (setting 2 of 9). Add the onion, and cook, stirring occasionally, until translucent and just beginning to brown, 5 minutes.
- Add water, chili powder, sugar, garlic powder, and peanut butter. Cook, stirring constantly, until it thickens – which happens almost as soon as you’ve got everything stirred together nicely. Turn heat to lowest setting.
- Add marinade and lemon juice. (Add salt to taste; adding it by the ¼-teaspoonful.) Stir well and cook until it coats the back of a spoon and becomes as thick as you’d prefer, perhaps 2 minutes.
- Make the chicken:
- In a medium bowl, whisk together the sour cream, egg white, and Dijon mustard until smooth. Season with a pinch of salt.
- In a large bowl, toss the crackers, cheese, garlic powder, onion powder and olive oil. Season with 1/2-teaspoon coarse salt and toss until evenly distributed.
- Lay the chicken flat on a cutting board and carve each breast in half laterally so you end up with cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
- Heat bacon fat in a large skillet, over medium heat (setting 4).
- Place a chicken cutlet into the bowl with the crumbs, and pack the crumbs onto the chicken, pressing them in to create a thick coating. Carefully move the cutlet to the cutting board, and repeat with remaining cutlets.
- Pan-fry the cutlets over medium-low heat (setting 3) until a golden-brown color develops, 5 minutes. Flip, lower the temperature to its lowest setting, and cook until done, 6 more minutes. Allow cutlets to rest for 5 minutes before serving.
Notes
- As you’re pan-frying, pay attention to the scent. If you detect burning, flip immediately and lower the temperature. If you catch the scent and act quickly, you’ll wind up with chicken that’s darker than it should be, but not burnt.
- When are the breasts done? Well, when they reach 165°F at the thickest part of the cutlet. However, some cooks do this by feel, some do it by the color of the chicken juices, and some prefer a slightly lower temperature.
The backstory
I made this peanut sauce in order to put a dent in a bottle of Allegro Hot & Spicy Marinade that I had in the fridge. You could substitute something else that is spicy and peppery. Maybe Worcestershire sauce with a bit of tabasco, and then maybe add some carrot and celery to the onion. Although I’m just guessing about this.
Social Learning
I’ve had more sophisticated and complex peanut sauces, but man, this one is delicious. It’s a little bit more peanutty and not especially sweet. It has a gorgeous color with a beautiful sheen, and it clings to and coats the chicken in a way that couldn’t be more perfect. After the chicken was gone, I had leftover sauce. It’s so good, I reheated it and dipped toasted bagels into it.
Although I used pan-fried chicken for this post, you could pair this sauce with any sort of chicken. It’d a nice way to finish off sous vided chicken, for instance.
Crispy Chicken in Spicy Peanut Sauce
Credit for images on this page: Make It Like a Man! Thank you, Kesor and Proper Circle. References: Allegro, Big Oven, New York Times, and Skippy. This content was not solicited by anyone, nor was it written in exchange for anything.
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That sauce definitely makes the dish! Chicken looks tender and juicy too.
angiesrecipes recently posted…Jerk Rub Chicken with Peach Salsa
Thank you!
Questa salsa di arachidi è uno spettacolo, grazie!!!!!
speedy70 recently posted…CALZONCINI ai FAGIOLINI e PESTO
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Greetings, Jeff. I like your tips in your recipes. Such as the one here about turning over the chicken if you catch the scent of burning.
Thank you!
Ah, this sounds delicious, Jeff! I usually mix peanut sauce into things (salads mainly), but I love the idea of serving it on top of chicken. And that chicken recipe is spot-on, my friend!
David @ Spiced recently posted…Sweet Tea Pound Cake
Like, as a salad dressing? Now there’s an interesting idea! Thanks, David!
Wow! I love everything about this! And it just made me really hungry.
Chef Mimi recently posted…Pineapple Gazpacho
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OK, Mark and I will be making this soon. The only thing I don’t know is the Allegro Hot and Spicy Marinade. I’ll have to check that out… I wonder if you have any ideas for a substitution? We have been looking for a new chicken dishes, and we both love peanut sauces.
I put a suggestion in the notes, but it’s just a guess. I think it might work.
Feeling like an idiot… I missed the “Backstory” when I read through the first time. Thanks – and after checking out Allegro online, I would need to sub anyway because of the garlic. So some homemade Worcestershire plus hot sauce it is! Will keep you posted.
No worries, David! If it works, I’d love to know about it!
I will keep you posted!
Oh this chicken looks terrific! Excellent combination of flavours and textures. I haven’t used peanut butter for making a sauce forever, so thanks for the delicious reminder! 🙂
Oh, it is so worth it!
This chicken in peanut sauce looks amazing Jeff!, love it!!
gloria Roa Baker recently posted…Tomato, basil and ricotta tart (Tarta de tomates, albahaca y ricotta)
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We are HUGE peanut sauce fans, and I love that it is just thick enough to coat the protein. My mouth is watering as I type this comment. I am a little surprised to see cheddar in the chicken coating, I’m not sure how that pairs with the peanut sauce but I’ll take your word for it.
Eva Taylor recently posted…Croquetas de Jamon Serrano y Manchego
I was completely happy with the overall effect, but this sauce would be good on any kind of chicken preparation. After the chicken was gone, in fact, I dunked toasted bagels into it!
What a great idea.
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Jeff,
I love peanut sauce. This is making me drool. I can ‘t wait to try your sauce on something vegan.. Yum
Judee recently posted…Quickest Red Lentil Soup Ever
I think it would be delicious on just about anything.
I will have to use a slightly different chicken prep. That keto thing gets in the way of all sorts of deliciousness.
The peanut sauce, the star of this dish, is going to be a delicious snap to convert. Thank you so much for posting this because my mouth has been screaming for something different!
anne recently posted…Oops I forgot! And Tuesday 4
I hope you enjoy it!
That’s a fun looking sauce! Sounds delish, which is my only criteria when it comes to food. Thanks!
John / Kitchen Riffs recently posted…Quick and Easy Piña Colada Fudge
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I never in my life had peanut butter – but I´ve seen we have it now in the grocery store. Reckon it´s sweet? “Not especially” left me a tad unsure….
At least we do have Worcestershire sauce – and it looks yummy, and chicken is always great!
Iris Flavia recently posted…Freddie´s “E” & Eggcups
When you ask if it’s sweet, if you mean peanut butter, no. Peanut butter doesn’t typically have any sweeteners in it. If you mean the sauce, it does have a little bit of brown sugar, as many peanut sauces do. I think of peanut sauces as being savory, even if many of them have a marked sweet component. This one seems more toward the savory side than most; I wouldn’t describe it as sweet.
Fried chicken (breast, wings) and chicken base dishes are so popular here. This recipe is really different. Especially peanut sauce looks very interesting and so new for us. Thanks
Cool!
WOW! and here I thought the peanut sauce was this high point of this dish. That coating for the chicken is awesome! I can’t even begin to imagine how good this is. BTW – love seeing someone else cooking with bacon fat. That’s something I learned from my mother and I can’t imagine being without my far of bacon drippings :).
mjskitchen recently posted…New Mexico Products – Buy Local
RE the bacon fat, I know it’s probably not very good for you, but it’s not like I use it every day. If you’re OK with eating bacon, you might as well not throw away the fat!
oh yum how fabulous does this look? i love satay sauce and it goes so well with chicken.
Thanks!
Glad it reheats well in the microwave. I like to make extras like this at dinner so my husband has leftovers for lunch. Some things just don’t microwave well.
Theresa recently posted…Bananas Foster
It does!
I love how you describe this sauce “clinging” to the chicken. Exactly what we want a delicious sauce to do! Sounds amazing, and I’ll make mine spicy. 🙂 ~Valentina
🙂
This recipe looks fantastic, from the peanut sauce to that crispy chicken. Love the idea of the saltine crumb breading–yum!
Thanks!
This looks like a flavorful and comforting dish, Jeff. My favorite thing about thick sauces like this peanut sauce is how well they coat anything you put them on. I get to enjoy it with every bite! Peppery and a bit sweet… yes please!
Marcelle recently posted…Creamy Pineapple Pie
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Crunchy chicken topped with your peanut sauce sounds terrific.
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I love peanut sauce and chicken so much. I can’t wait to try this recipe and think it would be really healthy when served with a salad. Out of interest, do you think the sauce would store well in the fridge for use at a later date?
Patrick recently posted…How to Organize Your Kitchen
It totally would. When I make this, I usually do have leftover sauce. It keeps well in the fridge, and microwaves beautifully.
This peanut sauce is perfect for every fried food. It will make food delicious. Thanks for sharing the ingredients for peanut sauce.
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It’s possible to eat vegan, but not all options are healthy. You can achieve excellent results by using a vegan protein powder supplement
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