Pretzel Chicken With Beurre Blanc Sauce Recipes

AWESOME PRETZEL CHICKEN TENDERS WITH SPICY HONEY DIJON SAUCE

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.

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

PRETZEL CHICKEN WITH BEURRE BLANC SAUCE

Steps:

• Stir pretzel crumbs, bacon bits, cheese, parsley, salt & pepper together well in a bowl large enough to let you dip chicken breasts into it. Set aside.
• In another bowl large enough to dip chicken breasts, whisk together batter mix & beer.
• If mixture seems too thick--it should be the consistency of very lightly whipped cream--add a little more beer a tablespoon at a time.
• Preheat oven to 375 degrees.
• Heat butter& oil in lge skillet over medium-high heat.
• Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture.
• Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through.
• Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more.
• TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat.
• Add shallots & saute 2 minute.
• Add wine & chicken base. Stir to dissolve base.
• Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated.
• Stire in heavy cream & return to a simmer.
• Mix cornstarch & water together.
• Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it.
• Simmer another 1 or 2 minutes.
• If using mustard, stir in during last minute of simmering.

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

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.

PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE

Steps:

• Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
• Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
• Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
• Crack and beat 2 eggs in a second shallow dish with a splash of water.
• One at a time, coat each chicken breast in the egg and then the ground pretzels.
• Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
• While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
• Cook flour and butter for 1 minute and then whisk in the milk.
• When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
• Season with a little salt and pepper, and remove cheese sauce from the heat.
• Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
• Serve lemon wedges alongside.