Sunday, December 15, 2013

Crispy Pretzel Chicken

This pretzel chicken is a delicious twist on your average chicken finger (which I always have to have a bite of when my kids order it). I love the extra crispy texture and boost of flavor from the crushed pretzels. The simple, two ingredient dipping sauce is the perfect accompaniment. Pair this with a simple salad for a great dinner.

Source: blogher

Crispy Pretzel Chicken 

2 lbs boneless skinless chicken breasts, cut into strips
Flour for dredging 
2 eggs, whisked
1/2 teaspoon dry mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper
2 cups pretzels, ground in the food processor
Vegetable oil for frying

1/3 cup honey
1/4 cup Dijon mustard

Combine mustard and honey for sauce. Mix well and set aside. How easy is that!

In a large pan, preheat oil to 350 degrees. Combine eggs with spices and salt and pepper to taste in a large bowl and mix well. Pat chicken strips dry with a paper towel. Dip chicken in flour to coat and shake off excess flour. Dip into egg mixture. Allow extra egg to drip off. Add to pretzel crumbs and turn to coat evenly. Sprinkle coated chicken with a little salt. When oil is hot, add chicken in batches to oil and fry until deep golden brown. Chicken should be firm and have an internal temperature of 165 degrees. Place on paper towels or cooling rack after removing from oil.

Serve hot with dipping sauce

1 comment:

The Cooking Actress said...

omigoodness, this chicken looks AMAZING!!


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