Honey Nut Chicken

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“Receipe from Rachel Ray's 30 Minute Meals. My DH loved it, and it made wonderful sandwiches the next day. Wonderful flavor with a little bit of a kick.”

Ingredients Nutrition

  • 23 cup honey roasted peanuts
  • 12 cup plain breadcrumbs
  • 1 tablespoon grill seasoning (Recommend Spicy Montreal Steak Seasoning by McCormick)
  • 2 eggs
  • 18-14 fluid ounce half-and-half or 18-14 fluid ounce whole milk
  • 3 -5 drops hot sauce
  • 12 cup flour
  • 2 -3 tablespoons vegetable oil
  • 4 (6 ounce) boneless skinless chicken breasts


  1. Preheat oven 350 degrees.
  2. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
  3. Pour nutty-breading onto a plate.
  4. Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
  5. Pour flour out on a plastic board or plate.
  6. Dust both sides of the chicken with flour.
  7. Dip the chicken into the egg mixture and then coat with the nutty-breading.
  8. Preheat a nonstick skillet over mediume high heat.
  9. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
  10. Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
  11. Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
  12. (longer for thicker chicken breasts).

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