Pretzel Chicken Poupon Food
PRETZEL-CRUSTED CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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-CRUSTED CHICKEN NUGGETS
Enjoy the flavor and crunch you love on these Pretzel-Crusted Chicken Nuggets. Not only are they perfect for kids and adults alike, Pretzel-Crusted Chicken Nuggets are perfect for dipping in the VELVEETA-GREY POUPON sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
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- Place pretzels into a large sealable ziploc bag. Use a mallet or smooth side of a meat tenderizer to crush into small pieces. It should be a combination of small, coarse chunks and find crumbs.
- In a small bowl, whisk together the two types of mustard, vinegar, water, and oil until fully combined. Taste and season with a little bit of salt.
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- Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.
- Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.
- Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.
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