Pretzel Crusted Chicken Strips Recipe 445

PRETZEL-CRUSTED CHICKEN SKEWERS

Pretzel-Crusted Chicken Skewers image

Provided by Katie Lee Biegel

Time 20m

Yield 12 skewers

Number Of Ingredients 8

Ingredients

2 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Canola oil, for grilling
1/2 cup mayonnaise
1/2 cup whole-grain Dijon mustard
1 cup finely crushed pretzels
1/3 cup grated Parmesan

Steps:

Preheat a grill pan over medium-high heat.
Cut each piece of chicken lengthwise into 6 slices. Thread each strip through a bamboo skewer. Sprinkle the chicken generously with salt and pepper.
Using a rag and tongs, generously oil the grill pan. Place the chicken skewers on the grill. Cook the chicken until lightly charred and cooked through, 2 to 3 minutes per side. Remove the skewers from the grill to a plate or sheet tray and cover to keep warm.
In a small bowl stir together mayonnaise and mustard. Put the crushed pretzels onto a large plate and combine with the grated cheese.
Brush a chicken skewer with the Dijon mayonnaise, then roll into the pretzel and cheese mixture to coat completely. Repeat with remaining chicken skewers and serve with extra Dijon mayonnaise for dipping.

PRETZEL CRUSTED CHICKEN STRIPS RECIPE - (4.4/5)

Pretzel Crusted Chicken Strips Recipe - (4.4/5) image

Provided by ladygourmet

Number Of Ingredients 5

Ingredients

1 1/2 lbs chicken breast, sliced
1 cup all-purpose flour
1 cup milk
2 cups pretzels sticks (or mini pretzels)
Cooking oil

Steps:

In a food processor, pulse pretzels until finely ground. Transfer to a deep bowl. Slice a chicken breast into thin strips. Heat a large frying pan with oil about ½-inch up the sides. Dredge the chicken strips in flour, milk and then pretzel crumbs. Fry until golden and crispy on one side, then gently turn over and finish cooking the other side. Cooking time will depend on how thick you slice your chicken. Transfer to a plate prepared with a few sheets of paper towels to absorb the excess oil.

PRETZEL-CRUSTED CHICKEN TENDERS

Pretzel-Crusted Chicken Tenders image

This recipe, a kid pleaser, is from John Mitzewich at the About.com site. Chicken tenders are marinated in a tasty concoction then coated with coarse pretzel pieces. They are baked, not fried. Adults will like this tasty finger food, too!

Provided by Lorraine of AZ

Categories Chicken Breast

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
2 tablespoons Dijon mustard, plus additional
1 tablespoon orange marmalade
2 tablespoons rice vinegar, plus additional
salt and pepper
1/2 cup buttermilk
2 -3 cups coarse pretzel crumbs
vegetable oil
2 tablespoons melted butter (or more)

Steps:

Slice the chicken breasts lengthwise into 4 or 5 strips.
In a large plastic bag, combine the 2 tablespoons Dijon mustard, orange marmalade, 2 tablespoons rice vinegar, salt and pepper, and buttermilk. Mix and add chicken strips. Allow to marinate about 20 minutes, no longer than 30 minutes because after that the chicken will start to "cook.".
Meanwhile, place pretzels in another large plastic bag and smash them into coarse crumbs (Mitzewich used pretzel sticks). You will need 2-3 cups. Place the crumbs in a shallow bowl.
Remove the chicken from marinade, letting the excess marinade drain off.
Add a few chicken strips to the crumbs and press the crumbs into the chicken.
Oil a baking sheet and place coated strips on sheet. Repeat coating procedure with remaining strips.
When all the strips are on the baking sheet, drizzle the melted butter over them. The more butter you use here, the browner and richer the finished strips will be.
Bake in a preheated 400 degree F. oven 20-30 minutes.
Thin some additional Dijon mustard with additional rice vinegar and drizzle this mixture over the cooked chicken.

Nutrition Facts : Calories 854.8, Fat 14.3, SaturatedFat 6.4, Cholesterol 113.2, Sodium 2367.2, Carbohydrate 127.8, Fiber 4.9, Sugar 10.4, Protein 53.8

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