PRETZEL HONEY MUSTARD CHICKEN RECIPE
Easy pretzel-coated Honey Mustard Chicken can be on the table for your family in under an hour with four simple store-bought ingredients and 10-minutes to put this dinner together. This is a great last-minute dinner for busy weeknights. The whole family can help make this easy kid-friendly recipe.
Provided by Lisa Hatfield
Categories Dinner & Main Dishes
Time 55m
Number Of Ingredients 4
Steps:
- Pre-heat oven to 375 degrees.
- Line a large baking sheet or spray a wide shallow baking dish.
- Mix Dijon mustard and honey in a small bowl. Divide the Dijon mustard in half, and keep one half aside to serve as a dipping sauce.
- Place pretzels in a zip-lock bag, close, and crush into smaller pieces. Pour in a shallow dish or plate.
- On a cutting board, slice larger meat pieces into smaller portions of chicken cutlets for kids. Dip each of the skinless breasts into the honey mustard, then dip in the crushed pretzel pieces. Discard any honey mustard used to coat the meat.
- Lay coated pretzel crusted pieces on a parchment lined baking sheet in a single layer or in a wide shallow baking dish.
- Bake 45 minutes at 374 degrees Fahrenheit, until the internal temperature reaches 165 degrees on a meat thermometer.
- Serve with honey-mustard extra sauce.
Nutrition Facts : Calories 329 kcal, Carbohydrate 45 g, Protein 27 g, Fat 4 g, Cholesterol 72 mg, Sodium 705 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE
Whenever I visit my family in Minnesota, I can't wait to get my hands on a bag of Dot's Homestyle Pretzels. They're coated in a top-secret seasoning mix that I crave! This recipe recreates the flavor of Dot's, using butter-flavored pretzels mixed with ranch seasoning, so now we can satisfy that craving year-round. The pretzel mix is the perfect coating for chicken fingers that are fried till crispy then served with a punchy-sweet dipping sauce.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
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