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Pretzel Crusted Chicken Tenders
Serves 4 |
Crispy, crunchy on the outside, tender and juicy on the inside.
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Ingredients:
| 2 boneless, skinless chicken breasts, cut into 8 strips |
| 1 bag salted pretzels, 5 oz. |
| Salt, to taste |
| Ground black pepper, to taste |
| 1/2 teaspoon paprika |
| 2 eggs |
| 1 teaspoon water |
| Vegetable oil, for frying |
| 2 tablespoons butter |
| 2 tablespoons flour |
| 2 cups milk |
| 1/2 teaspoon paprika |
| 1/4 teaspoon cayenne pepper |
| 2 tablespoons whole grain mustard |
| 2 cups shredded sharp cheddar cheese |
Directions:
- Pour about 1/4-inch of vegetable oil into a large skillet. Bring to medium-high heat.
- Place the pretzels in a food processor and pulse until it forms coarse crumbs. Pour the pretzel crumbs into a bowl. Add salt, pepper and paprika to the pretzel crumbs, stir together. In a separate bowl, combine the eggs and water. Beat together.
- Dip a chicken tender into the egg and then the ground pretzels, coating evenly in both. Set aside and repeat process with remaining tenders.
- Place the pretzel-coated chicken tenders in the hot oil. Cook for 3-4 minutes per side, until the chicken is fully through. Transfer to a paper towel line plate.
- Place the butter in a saucepan and melt over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, cook and whisk for 3 minutes. Sprinkle in the paprika, cayenne pepper, whole grain mustard and shredded cheddar cheese. Stir until the cheese is melted.
- Transfer the chicken tenders to a large plate. Drizzle the cheddar-mustard sauce over top and enjoy!
| Main Ingredient: | Chicken Breast |
| Cooking Method: | Stovetop |
| Course: | Snack |
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