Try our delicious Pretzel-breaded Chicken Fingers with Honey Mustard! Even picky eaters will love these bite-sized treats. If you can’t find tenderloins, no worries! Simply slice up two or three chicken breasts, and the recipe will still turn out great.
Yield: 3 servings
Ingredients
1 1/2 cups all-purpose flour
3 large eggs
1 cup Panko breadcrumbs
2 cups Pretzels
15 chicken tenderloins
2 tablespoons Dijon mustard
1/3 cup mayonnaise
2 tablespoons whole-grain mustard
olive oil or canola oil for frying
2 tablespoons honey
black pepper and Kosher salt, to taste
Directions
To prepare the coating for the dish, start by adding flour to a medium bowl and then season it with pepper. Next, in a small bowl, beat eggs with a teaspoon of water until the yolk and whites are mixed. In another medium bowl, combine Panko breadcrumbs with coarsely ground pretzel crumbs, which can be made by pulsing pretzels in a food processor for about 15-20 seconds. Mix the breadcrumbs thoroughly.
Using your left hand, add five pieces of chicken to flour and coat well. Still using your left hand, add chicken to the egg mixture. Ensure the egg has completely coated flour on the chicken, and remove the chicken with the right hand. Allow excess egg to drip off. Place chicken into breadcrumbs and coat evenly, using the right hand only. (Switching hands prevents the flour, egg, and breadcrumbs from coating your fingers.) Remove from bowl and place on a sheet tray. Repeat the process with the remaining chicken.
In a large sauté pan on medium-high heat, add enough oil to fill the pan by 1/4-inch. When oil is shimmering but not yet smoking, add chicken. Don’t overcrowd the pan; if necessary, work in batches. Fry until cooked through, about 4–5 minutes per side, depending on the thickness of the chicken. Remove from pan and drain on paper towels.
In a small bowl, add both mustard and honey and mix well. Add mayonnaise and mix until there are no lumps. Cover and refrigerate until serving.
