This finger food is from Real Simple Magazine.
3/4 cup salted roasted peanuts, finely chopped
1/2 cup panko bread crumbs
1/4 cup chopped fresh cilantro or flat leaf parsley
Kosher salt and black pepper
12 chicken tenderloins cut in half length wise
3 Tbs canola oil
1/2 cup mayonnaise
1-2 tsp Asian chili-garlic sauce
24 6-inch bamboo skewers
On a large plate, combine the peanuts, bread crumbs, cilantro, and 1/2 tsp each salt and pepper. Thread each strip of chicken onto a skewer and coat with the peanut mixture, pressing gently to help it adhere.
In batches, heat the oil in a large nonstick skillet over medium heat and cook the skewers until golden, 2-3 minutes on each side. Transfer to a plate as they are cooked and add more oil to the skillett as necessary.
In a small bowl, combine the mayonnaise and chili-garlic sauce. Serve with the chicken.
Make ahead strategy: The skewers can be assembled and frozen up to 1 month in advance. Freeze them uncooked, on a parchment lined baking sheet utnil firm, then transfer them to a resealable plastic bag. To cook, thaw the skewers on a plate in a skingle layer in the refrigerator overnight, then cook as directed in the recipe; keep warm at 250. The chili mayonnaise can be made and refrigerated up to 2 days in advance.