Honey Mustard Pretzel Chicken Tenders Recipe By Tasty 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!

HONEY-MUSTARD CHICKEN TENDERS

Steps:

• Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
• In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
• Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
• Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

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.

EASY HONEY-MUSTARD CHICKEN MEAL PREP RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles.
• Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside.
• In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside.
• Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce.
• Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.)
• Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day.
• Cover and refrigerate for up to 4 days.
• Enjoy!