Thursday, September 22, 2011

Pretzel Chicken with Honey Dijon Sauce

Crispy and savory and saucy - oh my! Great for weeknights and kids. 
Prep time: 10 minutes | Total time: 30 minutes | Yield: ~12 chicken strips

· 2 lbs boneless skinless chicken breasts, 

cut into strips
· 2 eggs, scrambled
· 1/2 teaspoon mustard powder
· 1/2 teaspoon onion powder
· salt and pepper to taste

· 2 cups sourdough pretzels, ground in the 

food processor (until they are the consistency of bread crumbs) 
· Vegetable oil for frying

· 1/2 cup honey
· 1/4 cup Dijon mustard

1. Combine mustard and honey for sauce. Mix well and set aside.
2. Preheat oil to 350 degrees. Combine eggs with spices in a large bowl. Mix well and add chicken
3. Add pretzel crumbs to a large bowl. When oil is hot, bread chicken and fry oil until deep golden brown. Chicken should be firm with an internal temperature of 165 degrees. Place on paper towels or cooling rack after removing from oil.

Source: Eclectic Recipes.
Note: Broken sink handles + boiling oil can't stop with this dinner winner @Chef Jordan.

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