Pretzel Crusted Chicken Strips Recipe 445 Food

BAKED PRETZEL CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees and grease a baking sheet.
• Slice chicken into 1 1/2 inch strips. Place pretzels in a medium bowl. Whisk together eggs and water in a second bowl. In a third bowl stir together flour, chili powder, garlic powder, salt, and pepper.
• Toss chicken strips in the flour mixture to coat, then dredge in the egg mixture being sure to coat all sides. Lastly, roll chicken pieces in the crushed pretzels and place in a single layer on the greased baking sheet.
• Bake chicken for 15-20 minutes until cooked through and browned. Serve with your favorite dipping sauce.

PRETZEL-CRUSTED CHICKEN WITH BROCCOLI

Steps:

• Preheat the oven to 200 ̊. Set a wire rack on a baking sheet. Season the chicken cutlets on both sides with salt and pepper, using about 1 teaspoon of each total.
• Stir together the mustard, mayonnaise and honey in a small bowl. Remove 1 cup of the mixture to a shallow bowl, reserving the rest for serving.
• Place the flour in another shallow bowl. Spread the pretzels on a plate. Coat each piece of chicken in the flour, then quickly dunk in the honey-mustard mixture and then coat in the pretzels. Set on a large plate.
• Heat 2 tablespoons each butter and olive oil in a large nonstick skillet over medium-low heat until the butter is melted and the oil is hot. Add 3 pieces of the crusted chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove the chicken to the rack and place in the oven.
• Repeat with the remaining butter, oil and chicken. Add the chicken to the pan in the oven to keep warm.
• Bring 1 inch of water to a simmer in a large saucepan fitted with a steamer basket. Add the broccoli, cover and cook until bright green and just tender, 8 to 10 minutes. Season with the remaining 1/2 teaspoon each salt and pepper. Serve the chicken and broccoli with the reserved honey-mustard sauce for dipping.

PRETZEL CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
• In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
• In another shallow bowl, whisk together the egg, cider, flour & spices.
• Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
• Bake 40 to 50 minutes or until chicken juices run clear.
• Great served with a mix of honey Dijon mustard & apricot preserves.

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.

PRETZEL-CRUSTED CHICKEN TENDERS

Steps:

• Slice the chicken breasts lengthwise into 4 or 5 strips.
• In a large plastic bag, combine the 2 tablespoons Dijon mustard, orange marmalade, 2 tablespoons rice vinegar, salt and pepper, and buttermilk. Mix and add chicken strips. Allow to marinate about 20 minutes, no longer than 30 minutes because after that the chicken will start to "cook.".
• Meanwhile, place pretzels in another large plastic bag and smash them into coarse crumbs (Mitzewich used pretzel sticks). You will need 2-3 cups. Place the crumbs in a shallow bowl.
• Remove the chicken from marinade, letting the excess marinade drain off.
• Add a few chicken strips to the crumbs and press the crumbs into the chicken.
• Oil a baking sheet and place coated strips on sheet. Repeat coating procedure with remaining strips.
• When all the strips are on the baking sheet, drizzle the melted butter over them. The more butter you use here, the browner and richer the finished strips will be.
• Bake in a preheated 400 degree F. oven 20-30 minutes.
• Thin some additional Dijon mustard with additional rice vinegar and drizzle this mixture over the cooked chicken.

PRETZEL COATED CHICKEN TENDERS ( 5 WW POINTS)

Steps:

• Preheat oven to 450°F.
• Sprinkle chicken evenly with salt and pepper.
• Place egg whites in a small bowl.place crushed pretzels in a shallow dish.
• Dip chicken tenders in egg whites. dredge in pretzels, pressing firmly to coat. place chicken on a wire rack, and let stand ten minutes.
• Place a jellyroll pan in oven to heat while chicken stands.
• Coat chicken tenders well with cooking spray. remove hot pan from oven and coat with cooking spray. place chicken on pan in a single layer.bake at 450°F for 10 to 12 minutes or until chicken is done. serve with honey mustard.
• 4 servings.
• Serving size= 2 tenders and 1 tablespoon honey mustard.