Chicken Salad Pretzel Bites Food

PRETZEL CRUSTED CHICKEN NUGGETS SALAD

Steps:

• For the chicken: Preheat the oven to 425°F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
• Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165°F, 12 to 18 minutes.
• For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
• For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

PRETZEL-CRUSTED CHICKEN STRIPS

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 BITES WITH CHEESE

Steps:

• Combine the yeast, 1 teaspoon brown sugar, and warm water in the bowl of a stand mixer and let rest 5-8 minutes until foamy.
• In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.
• Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes(or knead by hand). If dough is sticky, you can add up to an additional 1/2 cup flour.
• Transfer the dough to a lightly oiled large bowl and turn it to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
• Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12×4 inch rectangle.
• With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.
• Roll as tightly as possible, starting with the end that has the filling.
• Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the dough.
• Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
• In a large saucepan, bring the water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.
• Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach the other side for 10 seconds then remove with a slotted spoon to the prepared sheet pans, seam side down. Repeat with the remaining pretzels.
• Bake in preheated oven until golden brown, about 15 minutes.
• Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce. Enjoy!

AIR FRYER PRETZEL BITES

Steps:

• Mix self-rising flour and Greek yogurt together in a bowl until well combined. Turn out dough onto a floured surface and knead dough comes together.
• Roll dough into 3/4-inch thick ropes. Cut each rope into three 5-inch pieces and roll each piece into a small ball.
• Preheat an air fryer to 390 degrees F (200 degrees C) for 5 minutes.
• Meanwhile, bring water in a large pot to a boil over medium-high heat. Add baking soda to the boiling water. Carefully drop dough balls into the water and cook until they float to the top.
• Using a slotted spoon remove dough balls once they float to the top and transfer to the air fryer basket in one line. You might need to cook them in batches.
• Cook until pretzel bites are lightly browned, 8 to 10 minutes. Spray pretzel bites with nonstick cooking spray and sprinkle kosher salt on top. Serve and enjoy.

PRETZEL BITES

Steps:

• In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes.
• Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt.
• With mixer set on low speed, slowly add in bread flour and mix until well blended.
• Switch attachment to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky).
• Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size 1 1/2 hours.
• Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren't currently rolling loosely with plastic wrap.
• Roll each portion into a rope about 24 to 28-inches long, cut into bite size pieces.
• Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Rewarm water as needed.
• Bake in preheated oven 8 - 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes.