AWESOME PRETZEL CHICKEN TENDERS WITH SPICY HONEY DIJON SAUCE
Steps:
- In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
- Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.
- In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.
- Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.
- In a small food processor, combine all ingredients. Refrigerate until ready to use.
PRETZEL CHICKEN RECIPE
Calling all parents - Pretzel Chicken is the kid-friendly dinner of your dreams! Chicken tenders are dredged in a flavorful pretzel breading then fried to crispy perfection.
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Pour 2 inches of oil in a deep skillet. Heat over low-medium until it reaches 265°F.
- In a shallow bowl, whisk the flour, parsley, paprika, garlic powder, onion powder, salt, and pepper together. Set aside.
- In another shallow bowl, whisk the eggs and milk together. Set aside.
- Add the crushed pretzels to a third shallow bowl and set aside.
- Prepare the chicken. Dredge the chicken, one piece at a time, in the flour mixture, then in the egg mixture, and then in the pretzels. Press the pretzels onto the chicken so they stick well.
- Working with 2-3 tenders at a time, fry them in the oil for 2-3 minutes per side, then place on a cooling rack to keep them crispy.
- Repeat the cooking process with the remaining chicken.
- Garnish with freshly chopped parsley and serve with mustard, ketchup, or your favorite dipping sauce.
Nutrition Facts : Calories 190 kcal, Carbohydrate 23 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 70 mg, Sodium 401 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE
This is NOT a Jessica Simpson recipe (she merely put it togehter... thanks houseblend for the advice...), but I love Jessica Simpson and trust her taste! It's gotta be easy if she can do it! She showed Rachael Ray (who owns the copyright to the recipe) how to put this dish together on Rachael's new show. Haven't tried it yet, but I'm sure I will in the next couple of weeks or so, then I will revise this description. Enjoy:
Provided by Krystal-Belle
Categories Chicken Breast
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
- Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
- Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
- Crack and beat 2 eggs in a second shallow dish with a splash of water.
- One at a time, coat each chicken breast in the egg and then the ground pretzels.
- Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
- While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
- Cook flour and butter for 1 minute and then whisk in the milk.
- When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
- Season with a little salt and pepper, and remove cheese sauce from the heat.
- Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
- Serve lemon wedges alongside.
PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE
Whenever I visit my family in Minnesota, I can't wait to get my hands on a bag of Dot's Homestyle Pretzels. They're coated in a top-secret seasoning mix that I crave! This recipe recreates the flavor of Dot's, using butter-flavored pretzels mixed with ranch seasoning, so now we can satisfy that craving year-round. The pretzel mix is the perfect coating for chicken fingers that are fried till crispy then served with a punchy-sweet dipping sauce.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
PRETZEL CHICKEN WITH DIJON OR HONEY MUSTARD DRESSING
I love pretzels with mustard and this recipe really shows off that wonderful pairing. It is a great chicken recipe that yields a crispy and flavorful crust and tender juicy meat. Depending on the flavor you want to experience you can use Honey Mustard or Dijon. To ensure a crisp crust, it's imperative to use thick, hard pretzels, like sourdough or Salzstangen. WINE: A fruity wine with some sweetness, like a German Riesling, makes a nice counterpoint to the salty pretzel, and works even better as a complement to pretzels and Dijon mustard. This choice works well with the Honey Mustard also as it will make your wine seem drier than it really so a Riesling will be a nice balance. I chose a sweet 2004 St. Urbans-Hof Riesling which paired nicely. If you want a wonderful taste sensation try a 2001 Langwerth von Simmern Erbacher Marcobrunn Spatlese Riesling that is not quite as sweet.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°.
- In a blender or food processor, pulse the hard pretzels until coarsely ground with the cayenne (optional); you are going for a mixture that has both coarse and ground pretzels. Transfer to a shallow bowl or plate and set aside.
- In a clean blender or food processor, add oil, mustards, water and vinegar (and optional cayenne) and blend until smooth. Season the dressing with salt and pepper, to taste.
- Add half of the dressing to another shallow bowl or container, add chicken and coat with dressing. Dredge the chicken in the pretzel crumbs to cover all sides and transfer to a rack that is placed on a rimmed baking sheet.
- Place chicken in the upper third of the oven and bake for 20 to 25 minutes, or until cooked through. Slice or serve whole and either warm or at room temperature with the remaining mustard dressing.
Nutrition Facts : Calories 889.4, Fat 26.2, SaturatedFat 2.8, Cholesterol 75.5, Sodium 2485.4, Carbohydrate 122.2, Fiber 5.4, Sugar 4.4, Protein 41.8
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE
Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 2.2 milligram of sodium
More about "pretzel chicken with beurre blanc sauce food"
PRETZEL CRUSTED CHICKEN - GOOD IN THE SIMPLE
From goodinthesimple.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 465 per serving
- 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.
- Place HALF of the mustard mixture into a shallow dish and add the uncooked chicken. Turn to coat.
CHICKEN WITH BEURRE BLANC RECIPE - HOME CHEF
From homechef.com
Total Time 50 minsCalories 580 per serving
PRETZEL CRUSTED CHICKEN WITH CHEDDAR-MUSTARD SAUCE ...
From platingsandpairings.com
CHICKEN WITH BEURRE BLANC SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
EASY SHEET PAN PRETZEL CHICKEN DINNER WITH POTATOES AND ...
From rachaelrayshow.com
CHICKEN BEURRE BLANC RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PRETZEL-CRUSTED CHICKEN WITH CHEDDAR CHEESE SAUCE - PAULA DEEN
From pauladeen.com
PAN-SEARED CHICKEN WITH ROSEMARY VIN BLANC AU BEURRE ...
From 40aprons.com
ROMANO CHICKEN WITH BEURRE BLANC – THE FOOD NANNY
From thefoodnanny.com
HOW TO MAKE BEST SHEET PAN HONEY MUSTARD–PRETZEL CHICKEN ...
From delish.com
BEURRE BLANC SAUCE RECIPE - PETITEGOURMETS.COM
From petitegourmets.com
BAKED PRETZEL CRUSTED CHICKEN TENDERS - CREME DE LA CRUMB
From lecremedelacrumb.com
PRETZEL CHICKEN RECIPE - DINNER MAGIC - PEG'S HOME …
From pegshomecooking.com
ECLECTIC RECIPES FAST AND EASY FAMILY DINNER RECIPES
From eclecticrecipes.com
PRETZEL CRUSTED CHICKEN WITH BEER CHEESE SAUCE - STEFFANIE ...
From steffaniebusseyathome.com
PRETZEL-CRUSTED CHICKEN WITH BEER CHEESE SAUCE – MOUNTAIN ...
From mountaincravings.com
PRETZEL CRUSTED CHICKEN BREAST WITH WARM BLUE CHEESE SAUCE ...
From sugarandsnappeas.com
PAN-FRIED PRETZEL CHICKEN - BETTER HOMES & GARDENS
From bhg.com
PRETZEL CHICKEN TENDERS WITH HONEY MUSTARD SAUCE - ANDI ANNE
From andianne.com
PECAN CRUSTED CHICKEN WITH BEURRE BLANC SAUCE – RECIPE REMIXES
From reciperemixes.com
PRETZEL CRUSTED CHICKEN WITH CHEESY BEER SAUCE - CRAFTBEER.COM
From craftbeer.com
ROMANO CHICKEN WITH BEURRE BLANC - THE FOOD NANNY
From thefoodnanny.com
PRETZEL CHICKEN WITH BEURRE BLANC SAUCE - CHAMPSDIET.COM
From champsdiet.com
PRETZEL CRUSTED CHICKEN WITH CHEESY BEER SAUCE
From handletheheat.com
PRETZEL CRUSTED CHICKEN - BELLE OF THE KITCHEN
From belleofthekitchen.com
PRETZEL CHICKEN TENDERS WITH HOMEMADE HONEY MUSTARD SAUCE ...
From lorincheung.com
PRETZEL CRUSTED HALIBUT WITH MUSTARD ... - PLAIN.RECIPES
From plain.recipes
PRETZEL-CRUSTED CHICKEN BREAST TENDERS & GARLICKY DIPPING ...
From myrecipes.com
PRETZEL CRUST GIVES CHICKEN A NEW TWIST - SUN SENTINEL
From sun-sentinel.com
LEMON GARLIC BEURRE BLANC CHICKEN RECIPE - HOME CHEF
From homechef.com
PRETZEL CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE - HOST ...
From hostthetoast.com
CAJUN CHICKEN WITH BEURRE BLANC - ITSLAURENOFCOURSE.COM
From itslaurenofcourse.com
PRETZEL CRUSTED CHICKEN FINGERS - HOT HONEY PRETZEL CHICKEN
From howsweeteats.com
PRETZEL-CRUSTED CHICKEN BREASTS WITH MUSTARD-DILL DIPPING ...
From finecooking.com
HOW TO MAKE BEURRE BLANC - SPEND WITH PENNIES
From spendwithpennies.com
PRETZEL-CRUSTED, OVEN-FRIED CHICKEN W/BUFFALO-BLUE CHEESE ...
From healthyrecipeecstasy.com
BEURRE BLANC SAUCE THAT MAKES FOOD TASTE ... - GARLIC DELIGHT
From garlicdelight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love