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Spicy Honey-Nut Chicken


  • 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 breasts (6-8 ounces each)


Pre-heat oven to 350°F. Put peanuts, breadcrumbs and grill seasoning in a food processor and pulse-grind to combine. Pour nutty breading onto a plate. Beat egg and half-and-half or milk with hot sauce in a shallow dish. Pour flour out onto a plastic board or plate. 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. Transfer chicken to a baking sheet and cook in oven until juices run clear and breasts are cooked through, 10-12 minutes.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to