Crispy and savory and saucy - oh my! Great for weeknights and kids.
Prep time: 10 minutes | Total time: 30 minutes | Yield: ~12 chicken strips
Ingredients
Chicken:
· 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
Breading:
· 2 cups sourdough pretzels, ground in the
· 1/2 teaspoon mustard powder
· 1/2 teaspoon onion powder
· salt and pepper to taste
Breading:
· 2 cups sourdough pretzels, ground in the
food processor (until they are the consistency of bread crumbs)
· Vegetable oil for frying
Sauce:
· 1/2 cup honey
· 1/4 cup Dijon mustard
Directions
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.
Sauce:
· 1/2 cup honey
· 1/4 cup Dijon mustard
Directions
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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