Pretzel Chicken Recipes

HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F.
• Season chicken strips with salt and pepper. Set aside.
• In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.
• Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
• Spray a baking sheet with nonstick spray.
• Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
• Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.
• Eat and enjoy!

PRETZEL CRUSTED CHICKEN

Steps:

• Preheat the oven to 375ºF (190ºC). Chop the pretzels into small pieces; discard fine pretzel dust. Toss the pieces with the Parmesan and butter; set aside. Cut each chicken breast through the center, leaving one side intact, so it opens like a book. Stir the mustard with the green onion, salt and pepper. Brush all over the inside of the chicken. Place a slice of ham in the centre of each piece; fold over to enclose.
• Brush the tops of the chicken with egg and sprinkle with the pretzel mixture over top; press lightly to adhere. Arrange chicken on a foil-lined baking sheet. Bake for 25 minutes or until an instant-read thermometer registers 165ºF (74ºC) when inserted into the center of the largest chicken breast.

PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS

Steps:

• Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs., In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink., Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper., Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.

MAPLE PRETZEL CHICKEN

Steps:

• Flatten chicken breasts to 1/2-in. thickness. In a shallow bowl, whisk egg and syrup. Place pretzels in a separate shallow bowl. Dip chicken in egg mixture and coat with pretzels., In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear.

PRETZEL-CRUSTED CHICKEN STRIPS

Steps:

• Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
• Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
• Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
• Serve alongside the reserved honey mustard.

PRETZEL CHICKEN RECIPE

Steps:

• Pour 2 inches of oil in a deep skillet. Heat over low-medium until it reaches 265°F.
• In a shallow bowl, whisk the flour, parsley, paprika, garlic powder, onion powder, salt, and pepper together. Set aside.
• In another shallow bowl, whisk the eggs and milk together. Set aside.
• Add the crushed pretzels to a third shallow bowl and set aside.
• Prepare the chicken. Dredge the chicken, one piece at a time, in the flour mixture, then in the egg mixture, and then in the pretzels. Press the pretzels onto the chicken so they stick well.
• Working with 2-3 tenders at a time, fry them in the oil for 2-3 minutes per side, then place on a cooling rack to keep them crispy.
• Repeat the cooking process with the remaining chicken.
• Garnish with freshly chopped parsley and serve with mustard, ketchup, or your favorite dipping sauce.

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.

HONEY MUSTARD PRETZEL CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum. (Flattening the breasts makes them even more tender!).
• Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
• Set half of mixture aside to be used as dipping sauce.
• Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
• Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
• Dawn/NYS posted this recipe to Gail's Recipe Swap.

PRETZEL PARMESAN CHICKEN BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick spray.
• Arrange 16 Snack Factory® Pretzel Crisps® on prepared baking sheet. Top each with a piece of the popcorn chicken, a teaspoon of sauce, and a sprinkle of cheese.
• Bake in preheated oven until cheese is melted, about 5 minutes.

PRETZEL CHICKEN WITH DIJON OR HONEY MUSTARD DRESSING

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.