It has been a long time since I made a pretzel chicken dish. (Last time was this yummy recipe).
What have I been waiting for? I forgot how good a crisp pretzel coating tastes on moist, tender chicken. The honey mustard dipping sauce is the perfect accompaniment.
6 ounces thin pretzel sticks
1/2 cup flour
2 tablespoons plus 1/2 cup Dijon mustard
3 Tbs honey
1 1/2 pounds chicken tenderloins
Salt and pepper
6 tablespoons vegetable oil
1. Process the pretzel sticks in a food processor until finely ground, about 20 seconds. Transfer pretzel crumbs to a shallow dish. Spread flour in a second shallow dish. Beat the eggs with the Dijon mustard in a third shallow dish.
2. Whisk remaining 1/2 cup mustard with the honey in a small bowl and set aside.
3. Pat chicken dry with paper towels and season well with salt and pepper. Dredge chicken pieces in the flour, shaking off any excess. Dip the floured chicken pieces in the egg mixture then into the pretzel crumbs, pressing gently so the crumbs adhere well.
4. Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until the oil is shimmering. Cook half of the pretzel coated chicken tenderloins until they are golden brown and cooked through, about 5 minutes per side. Adjust the heat along the way if the crust seems like it is beginning to burn.
5. Transfer the cooked chicken fingers to a paper towel-lined plate, discard the oil, and wipe out the skillet with paper towels. Repeat the process with the remaining 3 tablespoons of vegetable oil and the remaining chicken tenderloins. Serve with the dipping sauce.
Recipe from Cook’s Country Magazine
Be still my banjo loving heart.
‘Breathe Your Last’ is from California-based artist Jameson who has a new EP, ‘Carnivore’ out on the 16th.
I heard this song for the first time this morning and it was instant adoration. I may have to change up my Festive Fifty list now!