Easter Pretzel Chicks Recipe 465 Food

EASTER PRETZEL CHICKS RECIPE - (4.6/5)

Steps:

• Cut a Starburst candy into 3 equal rectangular strips. Then cut each of those strips in half, now you have 6 pieces. Now cut each of those pieces in half diagonally, creating 12 tiny triangles for beaks. Repeat with another Starburst, giving you 24 "beaks". Lay the pretzels out on a wax paper lined baking sheet. Place the yellow melting wafers in a bowl and microwave for 30 seconds, then stir and continue to microwave at 15 second intervals until just melted and smooth. Let cool for a couple of minutes. Transfer melted candy to a plastic ziptoc bag, then clip off of corner to pipe. Pipe melted candy over the inside of a pretzel and use your finger to smooth it out and seal to the inside edges of the pretzel. Repeat for remaining pretzels. (I worked on 6 chicks at a time so the candy wouldn't harden too fast for the eyes and beaks to set.) Candy can be reheated if necessary. Position a mini chocolate chip "eye" (flat side up) and a Starburst triangle "beak" on each chick. (I used long tweezers for placing the "eyes"). Set aside for an hour or so for the candy to harden, or place the cookie sheet in refrigerator or freezer for 15-20 minutes.

PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS

Steps:

• Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs., In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink., Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper., Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
• In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.