Awesome Pretzel Chicken Tenders With Spicy Honey Dijon Sauce Recipes

SUNNY'S HONEY DIJON PRETZEL DIP

Sunny's Honey Dijon Pretzel Dip image

Provided by Sunny Anderson

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

1/4 cup mayonnaise
2 tablespoons honey
2 tablespoons grained Dijon mustard
1 teaspoon fresh lemon juice
Pretzels, for dipping

Steps:

In a medium bowl, whisk the mayonnaise, honey, mustard and lemon juice together until combined. Serve at room temperature or chilled with pretzels for dipping.

HONEY-DIJON CHICKEN TENDERS

Honey-Dijon Chicken Tenders image

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup all-purpose flour, or as needed
3 tablespoons honey
3 tablespoons Dijon mustard
½ cup Italian-seasoned bread crumbs, or more as needed
1 pound chicken tenders
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons butter

Steps:

Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g

AWESOME PRETZEL CHICKEN TENDERS WITH SPICY HONEY DIJON SAUCE

Awesome Pretzel Chicken Tenders with Spicy Honey Dijon Sauce image

Provided by Guy Fieri

Categories appetizer

Time 6h45m

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips
2 cups buttermilk
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons granulated garlic
3/4 teaspoon salt
2 teaspoons pepper
3/4 teaspoon red pepper flakes
1 1/2 cup smoked almonds
12 large sourdough hard pretzels
Canola oil, for frying
Spicy Honey Dijon Sauce, recipe follows
large resealable plastic bag
1/2 cup Dijon mustard
1/4 cup honey
1 chipotle peppers in adobo sauce
2 teaspoons adobo sauce (optional)
1 teaspoon cider vinegar

Steps:

In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.
In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.
Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.
In a small food processor, combine all ingredients. Refrigerate until ready to use.

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

Crispy pretzel chicken with honey-mustard sauce image

Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 9

Ingredients

100g salted pretzel
12 boneless, skinless chicken thighs
flour , for dusting
2 eggs , beaten with a fork
1 tbsp olive oil
100ml wholegrain mustard
4 tbsp honey
1 tsp white wine vinegar
green veg or salad and potatoes , to serve (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.

Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 2.2 milligram of sodium

PRETZEL CHICKEN WITH DIJON OR HONEY MUSTARD DRESSING

Pretzel Chicken With Dijon or Honey Mustard Dressing image

I love pretzels with mustard and this recipe really shows off that wonderful pairing. It is a great chicken recipe that yields a crispy and flavorful crust and tender juicy meat. Depending on the flavor you want to experience you can use Honey Mustard or Dijon. To ensure a crisp crust, it's imperative to use thick, hard pretzels, like sourdough or Salzstangen. WINE: A fruity wine with some sweetness, like a German Riesling, makes a nice counterpoint to the salty pretzel, and works even better as a complement to pretzels and Dijon mustard. This choice works well with the Honey Mustard also as it will make your wine seem drier than it really so a Riesling will be a nice balance. I chose a sweet 2004 St. Urbans-Hof Riesling which paired nicely. If you want a wonderful taste sensation try a 2001 Langwerth von Simmern Erbacher Marcobrunn Spatlese Riesling that is not quite as sweet.

Provided by NcMysteryShopper

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups hard pretzels, coarsely crushed
1/4 teaspoon cayenne (optional)
1/2 cup canola oil
1/2 cup whole grain mustard
2 tablespoons Dijon mustard or 2 tablespoons honey mustard, good quality
1/4 cup water
3 tablespoons red wine vinegar
1/4 teaspoon cayenne (optional)
salt & freshly ground black pepper
6 large boneless skinless chicken breast halves

Steps:

Preheat the oven to 400°.
In a blender or food processor, pulse the hard pretzels until coarsely ground with the cayenne (optional); you are going for a mixture that has both coarse and ground pretzels. Transfer to a shallow bowl or plate and set aside.
In a clean blender or food processor, add oil, mustards, water and vinegar (and optional cayenne) and blend until smooth. Season the dressing with salt and pepper, to taste.
Add half of the dressing to another shallow bowl or container, add chicken and coat with dressing. Dredge the chicken in the pretzel crumbs to cover all sides and transfer to a rack that is placed on a rimmed baking sheet.
Place chicken in the upper third of the oven and bake for 20 to 25 minutes, or until cooked through. Slice or serve whole and either warm or at room temperature with the remaining mustard dressing.

Nutrition Facts : Calories 889.4, Fat 26.2, SaturatedFat 2.8, Cholesterol 75.5, Sodium 2485.4, Carbohydrate 122.2, Fiber 5.4, Sugar 4.4, Protein 41.8

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