Pretzel Chicken Dippers Food

HONEY MUSTARD CHICKEN WITH PRETZEL CRUST

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.
• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
• Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.
• Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
• Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

SHEET PAN HONEY MUSTARD-PRETZEL CHICKEN

Steps:

• Preheat oven to 425°. Generously grease two rimmed baking sheets with cooking spray. In a large resealable plastic bag, crush pretzels with the back of a wooden spoon or rolling pin, until mixture is coarsely ground. Transfer to a shallow bowl.
• In another shallow bowl, whisk together honey mustard and egg. In a medium bowl, season chicken with salt and pepper and toss to coat evenly with flour.
• Dip each chicken piece in honey mustard mixture, letting excess drip off, then roll in pretzels, pressing in the pretzels with your fingers. Transfer to prepared baking sheets in an even single layer and spray generously with cooking spray.
• Bake, turning halfway through, until chicken is cooked through and pretzels are golden, 12 to 15 minutes.
• Serve chicken with more honey mustard.

PRETZEL CHICKEN DIPPERS

Steps:

• Heat oven to 400 degrees F.
• Coat chicken with coating mix and bake as directed on package.
• Microwave remaining ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min.
• Serve chicken with sauce.

PRETZEL-COATED CHICKEN THIGHS WITH PINEAPPLE DIPPING SAUCE

Steps:

• 1. Preheat the oven to 400 degrees F. Line 2 baking sheet with heavy-duty foil; place a cooling rack on one of the pans.
• 2. Pulse the pretzels in a food processor until finely ground. Pour the pretzel crumbs onto the baking sheet without the cooling rack. Add the panko and olive oil and stir to combine. Bake, stirring once, until the crumbs are slightly brown, about 5 minutes; allow the crumbs to cool.
• 3. Pour the flour onto a large piece of foil. Whisk together the buttermilk, 1/4 cup of the mustard, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the chicken thighs on both sides with a pinch of salt and pepper. Set up a breading station, starting with the chicken and followed by the flour, the buttermilk mixture, the pretzel crumb mixture and the pan fitted with a rack.
• 4. Dredge each piece of chicken first in the flour, then in the buttermilk mixture and then in the pretzel crumb mixture, making sure to press the pretzel coating into the chicken; place the chicken pieces on the rack. Bake until the chicken is brown and crispy, about 35 minutes, flipping the pieces halfway through cooking. Let cool 10 minutes, flipping the pieces halfway through so they stay crisp on both sides.
• 5. While the chicken cooks, put the pineapple chunks with their syrup, the remaining heaping tablespoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and cook over medium heat until the sauce is slightly thickened and resembles apple sauce, about 5 minutes. Set aside to cool slightly.
• 6. Place the chicken on a serving platter along with the pineapple dipping sauce. Be sure to serve the chicken in one even layer so the breading does not steam. Sprinkle both the chicken and the sauce with the chopped chives.

PRETZEL-CRUSTED CHICKEN NUGGETS

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix and bake as directed on package.
• Microwave remaining ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min.
• Serve chicken with sauce.

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.

CHEESY CHICKEN DIPPERS

Steps:

• Preheat oven to 190°C.
• Line a large baking tray with baking parchment.
• Place bread in a blender or food processor and blend to make fine breadcrumbs.
• Mix the breadcrumbs with the grated cheese and tip onto a large plate.
• Place the egg white and flour in 2 separate shallow bowls.
• Dip the chicken pieces in the flour first to lightly dust then dip into the egg whites and finally into the cheesy breadcrumbs, turning to evenly coat.
• Place on prepared baking tray.
• Bake for 25-30 minutes, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear when pierced with a sharp knife.
• Serve the chicken dippers with tomato sauce or mayonnaise.

PRETZEL FRIED CHICKEN

Steps:

• 1. Place chicken breasts between two pieces of parchment and pound evenly until 1/2 inch thin.
• 2. Place pretzels in a zipper bag, blender or food processor and pulse until crushed, similar to bread crumbs. It’s fine if there are slightly bigger pieces of pretzel as well.
• 3. Whisk the crushed pretzels and breadcrumbs in a large, shallow bowl.
• 4. Place the flour on a large plate or shallow bowl and the egg in a shallow bowl.
• 5. Create an assembly line with the bowls by coating each chicken breast first in the flour, tapping to remove any excess, then into the eggs and finally completely coating with the pretzel crumbs.
• 6. Heat a large skillet over medium heat, high heat and add 1/2 inch of oil. When the oil is hot (about 350 degrees on a candy thermometer) add the chicken and cook for 5 minutes on each side or until golden. *
• 7. Serve alone or with favorite dipping sauce.
• * You can also coat the outside of the chicken with cooking spray and air fry for 20 minutes on 350 degree or bake at 425 degrees for 25 minutes or until golden.

RANCH PRETZEL CHICKEN #RSC

Steps:

• 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
• 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
• 3. Heat the olive oil in a large skillet over medium heat.
• 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
• 5. Remove and place on a paper towel to drain. Serve with dipping sauces.