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.
PRETZEL CHICKEN WITH FIG MUSTARD DIP
Make and share this Pretzel Chicken With Fig Mustard Dip recipe from Food.com.
Provided by Gagoo
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Place pretzels in a resealable plastic bag. Use a rolling pin, crush pretzels. Add cumin; shake to mix.
- Place beaten eggs in a shallow dish. Dip drumsticks, one at a time, in eggs; let excess drip off.
- Add chicken to bag; shake gently to coat.
- Coat roasting rack with nonstick cooking spray and place over a foil-lined baking pan. Transfer chicken to roasting rack.
- Bake 40 to 50 minutes until golden brown and juices run clear (180 degrees F). Transfer chicken to platter; sprinkle with thyme leaves, if desired.
- For Fig Mustard Dip, in a small bowl stir together fig jam and mustard. Serve with chicken.
Nutrition Facts : Calories 461.6, Fat 15.9, SaturatedFat 4.2, Cholesterol 180.3, Sodium 782.8, Carbohydrate 43.3, Fiber 1.7, Sugar 9.8, Protein 34.7
PRETZEL-CRUSTED CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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 CHICKEN RECIPE
Calling all parents - Pretzel Chicken is the kid-friendly dinner of your dreams! Chicken tenders are dredged in a flavorful pretzel breading then fried to crispy perfection.
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Pour 2 inches of oil in a deep skillet. Heat over low-medium until it reaches 265°F.
- In a shallow bowl, whisk the flour, parsley, paprika, garlic powder, onion powder, salt, and pepper together. Set aside.
- In another shallow bowl, whisk the eggs and milk together. Set aside.
- Add the crushed pretzels to a third shallow bowl and set aside.
- Prepare the chicken. Dredge the chicken, one piece at a time, in the flour mixture, then in the egg mixture, and then in the pretzels. Press the pretzels onto the chicken so they stick well.
- Working with 2-3 tenders at a time, fry them in the oil for 2-3 minutes per side, then place on a cooling rack to keep them crispy.
- Repeat the cooking process with the remaining chicken.
- Garnish with freshly chopped parsley and serve with mustard, ketchup, or your favorite dipping sauce.
Nutrition Facts : Calories 190 kcal, Carbohydrate 23 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 70 mg, Sodium 401 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PRETZEL CHICKEN DIPPERS
The flavor and crunch you love about pretzels coats juicy pieces of chicken breast. Perfect for dipping in the VELVEETA-GREY POUPON Sauce.
Provided by VELVEETA Cheese
Categories VELVEETA Cheese
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees F.
- Coat chicken with coating mix and bake as directed on package.
- Microwave remaining ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min.
- Serve chicken with sauce.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 2.8 g, Cholesterol 40.1 mg, Fat 3.5 g, Protein 13.8 g, SaturatedFat 1.8 g, Sodium 273.1 mg, Sugar 0.9 g
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