Pretzelcrustedchickentenders Recipes

PRETZEL-CRUSTED CHICKEN TENDERS

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.

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 CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
• In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
• In another shallow bowl, whisk together the egg, cider, flour & spices.
• Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
• Bake 40 to 50 minutes or until chicken juices run clear.
• Great served with a mix of honey Dijon mustard & apricot preserves.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

PRETZEL-CRUSTED DRUMSTICKS

Steps:

• In a shallow bowl, combine the butter, cayenne and garlic powder. In another shallow bowl, combine the pretzels, pecans and pepper. Dip chicken in butter mixture, then roll in pretzel mixture., Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 180°, turning once.

PRETZEL CRUSTED CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• Cut chicken breasts into 2 inch (5 cm) pieces.
• Mix pretzels and cheese in food processor.
• Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
• Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
• Fry in vegetable oil. Flip several times until fully cooked.
• Serve with ketchup or your favorite dipping sauce!
• Enjoy!

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.