Pretzel Crusted Chicken Fingers With Honey Mustard Dipping Sauce Recipes

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.

POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
• Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
• Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
• For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

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!