- 8-10 chicken parts of your choice
- 3 teaspoons white pepper
- 3 teaspoons garlic salt
- 3 teaspoons seasoning salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups dark roast peanut flour
- 1 teaspoon peanut oil
- 1 cup water
- 1 tablespoon creamy peanut butter
- 1 1/2 cup chopped roasted peanuts
Wash and pat dry chicken parts. Combine pepper, garlic salt and seasoning salt and sprinkle on both sides of chicken. Combine all-purpose flour and Dark Roast peanut flour in large plastic or brown bag. Mix well. Add chicken parts and coat with flour mixture. Grease large casserole dish (13x9x2) with 1-teaspoon peanut oil (sides and bottom). Arrange chicken pieces in one layer in casserole dish. Mix together 1-cup water and 1- tablespoon peanut butter, pour 1/4 of liquid at each corner of dish to evenly distribute in dish. Cover with foil and bake at 350°F for 1-hour or tested done. When done sprinkle with 1/4 cup medium chopped nuts. Dish will make its own sauce that can be served with meat.
Yield: Makes 4-5 portions (2-pieces per serving) or 8-10 portions (1-piece per serving).
Recipe Courtesy of the Plains Peanut Festival Recipe Contest