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Spicy Honey-Nut Chicken

Serves 4

Try this dish with our Barbecued Succotash.


  • 4 ounces honey-roasted peanuts
  • 1/2 cup store-bought plain breadcrumbs
  • 1 tablespoon grill seasoning blend, such as McCormick brand Montreal Chicken Seasoning
  • 1 egg
  • A splash of half-and-half or whole milk
  • 2 teaspoons hot sauce, such as Frank’s Red Hot brand
  • 1/2 cup all-purpose flour
  • 2-3 tablespoons vegetable oil
  • 4 boneless, skinless chicken breast halves (6-8 ounces each)


  1. Pre-heat oven to 350°F
  2. Put peanuts, breadcrumbs and grill seasoning in a food processor and pulse-grind to combine. Pour nutty breading onto a plate.
  3. Beat egg and half-and-half or milk with hot sauce in a shallow dish.
  4. Pour flour out onto a plastic board or plate.
  5. Pre-heat a nonstick skillet over medium-high heat. Add oil to coat the bottom of the pan with a thin layer. Brown chicken in hot oil until evenly light golden in color, about two minutes on each side.
  6. Transfer chicken to a baking sheet and cook in oven until juices run clear and breasts are cooked through, 10-12 minutes.