HONEY MUSTARD PRETZEL-CRUSTED CHICKEN FINGERS
You're going to love these crunchy, sweet and salty chicken fingers!
Provided by The Rachael Ray Staff
Number Of Ingredients 38
Steps:
- Preheat oven to 375°F
- Season the chicken tenders liberally with salt and pepper
- In a shallow dish, whisk together the honey and Dijon mustard until smooth
- Put pretzels into the bowl of a food processor and pulse to medium-sized crumbs
- Place crumbs into a shallow dish and add chopped thyme
- Coat chicken tenders first in the honey mustard and then with the crushed pretzels
- Place the breaded chicken tenders on a sheet tray lined with a cooling rack
- Spray the chicken tenders with cooking spray and place into the oven for 20 minutes or until crispy and brown
- For the barbeque sauce, heat oil in a small pot over medium-high heat
- Add onion and garlic, stir 1-2 minutes, then add vinegar, Worcestershire, honey, mustard, tomato sauce, and pepper
- Simmer to thicken over low heat, about 15 minutes
- Add hot sauce to taste
- Serve chicken with barbeque sauce and Jicama and Apple Slaw alongside
- For the Jicama and Apple Slaw: In a large serving bowl, whisk together vinegar, lemon juice, onion honey, oil and celery seed
- Add jicama, apple, celery and carrot; toss to coat and chill
HONEY MUSTARD CHICKEN WITH PRETZEL CRUST
A crunchy and salty crust to dress up chicken!
Provided by Kathleen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 86.7 g, Cholesterol 77.6 mg, Fat 31.8 g, Fiber 3.1 g, Protein 33.2 g, SaturatedFat 5.3 g, Sodium 2174.5 mg, Sugar 17.6 g
PRETZEL-CRUSTED CHICKEN CUTLETS WITH CAULIFLOWER PURéE AND ARUGULA
These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp arugula salad. It all adds up to the perfect weeknight meal.
Provided by Rhoda Boone
Categories Chicken Leafy Green Quick & Easy Dinner Cauliflower 22-Minute Meals Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
Steps:
- Set a wire rack over a rimmed baking sheet and set aside. Fill a medium saucepan with 1/4 inch of water; add cauliflower and garlic and cover the pot. Bring to a boil over high heat and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain and reserve.
- Meanwhile, in a large, deep skillet, heat 1/2 inch of oil over medium-high heat until it registers 350°F on a deep-fat thermometer, or until a pinch of flour sizzles when sprinkled into the oil.
- While oil is heating, add pretzels to the bowl of a food processor and pulse until some crumbs are ground fine but some are still coarse pea-sized pieces. Spread pretzel crumbs on a large plate or another rimmed baking sheet. Wipe out bowl of food processor and reserve for cauliflower pureé.
- Place flour on another large plate or rimmed baking sheet and use a whisk to gently blend in 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, beat eggs, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until blended. Working with one cutlet at a time, coat with flour on both sides, then dip in egg (allowing excess to drip off), then dredge in pretzel crumbs, pressing them to adhere.
- Working in batches if necessary, fry cutlets until golden brown and fully cooked, 2 to 3 minutes per side. Transfer cutlets to wire rack to drain, and season them with salt.
- Once cauliflower and garlic are cooked and drained, add them to the bowl of the food processor along with the butter, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Purée until smooth, adding more milk if necessary. Season to taste.
- To serve, divide arugula among four plates. Season with salt and pepper, a squeeze of lemon, and a drizzle of olive oil. Divide cauliflower purée among the plates, and top with chicken cutlets.
PRETZEL CRUSTED CHICKEN
Kids of all ages will love being called to the table and find such a fun and delicious dinner.
Provided by Developed for CFC by Amanda Riva
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375ºF (190ºC). Chop the pretzels into small pieces; discard fine pretzel dust. Toss the pieces with the Parmesan and butter; set aside. Cut each chicken breast through the center, leaving one side intact, so it opens like a book. Stir the mustard with the green onion, salt and pepper. Brush all over the inside of the chicken. Place a slice of ham in the centre of each piece; fold over to enclose.
- Brush the tops of the chicken with egg and sprinkle with the pretzel mixture over top; press lightly to adhere. Arrange chicken on a foil-lined baking sheet. Bake for 25 minutes or until an instant-read thermometer registers 165ºF (74ºC) when inserted into the center of the largest chicken breast.
Nutrition Facts :
PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS
The secret to crunchy success for this pretzel-crusted chicken recipe is grinding up the sourdough pretzel nuggets until they're finely crushed. You can change up the pretzel flavor by using hot buffalo wing or buttermilk ranch nuggets. -Kerri Balliet, Mequon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2/3 cup sauce).
Number Of Ingredients 14
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.
Nutrition Facts :
PRETZEL CRUSTED CHICKEN BREASTS
Although I've tweaked the original of this recipe, I first found it in the Dec/Jan 2010 issue of Taste of Home Healthy Cooking.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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
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
PRETZEL-CRUSTED CHICKEN FINGERS WITH CURRY KETCHUP
Provided by Giada De Laurentiis
Categories appetizer
Time 31m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the ketchup, curry powder and fennel pollen. Set aside to let the flavors relax as you prepare the chicken.
- Slice the chicken breasts at a slight angle, about 1/3-inch thick, making 4-inch-long chicken fingers. Place the flour, eggs and pretzel crumbs in three separate shallow bowls. Season the flour and egg each with 1/4 teaspoon salt. Working one at a time, dip the chicken fingers in the flour, then in the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.
- Heat a large skillet over medium heat. Add 1/4 cup of the oil to the pan. When hot, add half of the chicken fingers -- the chicken should begin to sizzle gently when it hits the pan. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel-lined plate. Repeat with the remaining oil and chicken fingers, wiping out the pan between uses.
- Serve warm with the curry ketchup for dipping.
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 WITH BROCCOLI
For a simple twist on the usual chicken dinner, try this pretzel-crusted chicken with broccoli. It's an easy weeknight dinner that your whole family will love.
Categories weeknight meals dinner lunch
Time 50m
Yield 6 servings
Number Of Ingredients 11
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 NUGGETS RECIPE BY TASTY
Here's what you need: pretzels, shredded parmesan cheese, flour, pepper, eggs, chicken breast
Provided by Tasty
Categories Lunch
Yield 15 nuggets
Number Of Ingredients 6
Steps:
- Cut chicken breasts into 2 inch (5 cm) pieces.
- Mix pretzels and cheese in food processor.
- Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
- Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
- Fry in vegetable oil. Flip several times until fully cooked.
- Serve with ketchup or your favorite dipping sauce!
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
PRETZEL-CRUSTED CHICKEN TENDERS
This recipe, a kid pleaser, is from John Mitzewich at the About.com site. Chicken tenders are marinated in a tasty concoction then coated with coarse pretzel pieces. They are baked, not fried. Adults will like this tasty finger food, too!
Provided by Lorraine of AZ
Categories Chicken Breast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 854.8, Fat 14.3, SaturatedFat 6.4, Cholesterol 113.2, Sodium 2367.2, Carbohydrate 127.8, Fiber 4.9, Sugar 10.4, Protein 53.8
PRETZEL-CRUSTED CHICKEN
Inspired by pretzel chicken I ate at the Great Lakes Brewery back in 1999! Tastes great with mustard sauce. It's also great with corn chowder. Simple and delicious.
Provided by swedishmilk
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Rinse chicken breasts and pound to 1/2-inch thickness using a meat mallet. Cut each chicken breast in half.
- Place flour in a bowl. Beat eggs in a separate bowl until light in color. Pour crushed pretzels onto a jelly roll pan.
- Dip each chicken breast in flour, then in beaten eggs, then coat with pretzels. Place on a separate plate.
- Heat oil in a deep skillet over medium-high heat. Cook chicken breasts in batches until golden brown and crispy, 3 to 4 minutes per side. Add more oil between batches if needed.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 29.1 g, Cholesterol 115.7 mg, Fat 7.1 g, Fiber 1.1 g, Protein 30.5 g, SaturatedFat 1.7 g, Sodium 438.9 mg, Sugar 0.1 g
PRETZEL-COATED CHICKEN THIGHS WITH PINEAPPLE DIPPING SAUCE
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
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 SALAD
Steps:
- For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
- Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
- For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
- For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.
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 (TASTE OF HOME)
Make and share this Pretzel-Crusted Chicken (Taste of Home) recipe from Food.com.
Provided by jenlynae
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- * Cut a horizontal slit in one side of each chicken breast half to within 1/2 inches of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
- * Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer inserted in chicken reads 170°. Yield: 4 servings.
Nutrition Facts : Calories 298.9, Fat 8.2, SaturatedFat 2.8, Cholesterol 83.2, Sodium 682.6, Carbohydrate 27, Fiber 1, Sugar 3.5, Protein 28.2
PRETZEL-CRUSTED CHICKEN SKEWERS
Steps:
- Preheat a grill pan over medium-high heat.
- Cut each piece of chicken lengthwise into 6 slices. Thread each strip through a bamboo skewer. Sprinkle the chicken generously with salt and pepper.
- Using a rag and tongs, generously oil the grill pan. Place the chicken skewers on the grill. Cook the chicken until lightly charred and cooked through, 2 to 3 minutes per side. Remove the skewers from the grill to a plate or sheet tray and cover to keep warm.
- In a small bowl stir together mayonnaise and mustard. Put the crushed pretzels onto a large plate and combine with the grated cheese.
- Brush a chicken skewer with the Dijon mayonnaise, then roll into the pretzel and cheese mixture to coat completely. Repeat with remaining chicken skewers and serve with extra Dijon mayonnaise for dipping.
PRETZEL CRUSTED CHICKEN
Chicken with a delicious pretzel crust. Perfect for a sandwich or just a regular main course. The flavors and textures are fantastic!
Provided by Carson Morby
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat oven, smoker, or oil. The oven or smoker needs to be 375-400 Degrees F.
- In a mixing bowl, mix together all of the ingredients for the egg mixture, until evenly incorporated. Place the raw chicken into the egg mixture and let it marinate for 10-15 minutes. While the chicken is marinating, put the pretzels into a blender or food processor until they are crushed. It doesn't need to be a fine powder, those little chunks of pretzel are what makes this recipe great. Add the rest of the pretzel breading ingredients to the pretzels and stir until evenly incorporated.
- Put each piece of chicken into the breading mixture, 1 at a time. Make sure each piece of chicken is completely covered in the breading. Place the chicken in the hot oil until the internal temperature of the chicken is 165 degrees F. If you are using the oven or smoker, place the chicken on a baking sheet and bake until the internal temperature of the chicken reaches 165 degrees F. This usually takes 15-20 minutes in the oven or smoker. Enjoy! Serve on a sandwich, or by themselves as chicken tenders.
More about "pretzel crusted chicken food"
MUSTARD-BAKED CHICKEN WITH A PRETZEL CRUST - FOOD & WINE
From foodandwine.com
5/5 Category PretzelServings 6
- 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.
PRETZEL CRUSTED CHICKEN - GOOD IN THE SIMPLE
From goodinthesimple.com
Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 484 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.
PRETZEL-CRUSTED FRIED CHICKEN RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 1 hr 10 minsServings 10Calories 425 per serving
- Preheat oven to 350 degrees F. Cut chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts (cut in half to yield 4 pieces).
PRETZEL-CRUSTED CHICKEN WITH HOT HONEY RECIPE - HOME CHEF
From homechef.com
Total Time 40 minsCalories 560 per serving
PRETZEL-CRUSTED CHICKEN BREAST RECIPE - HOME CHEF
From homechef.com
Total Time 40 minsCalories 1300 per serving
PRETZEL-CRUSTED CHICKEN RECIPE - HOME CHEF
From homechef.com
Total Time 40 minsCalories 760 per serving
PRETZEL CRUSTED CHICKEN WITH CHEESY BEER SAUCE
From handletheheat.com
Reviews 18Servings 4Cuisine AmericanCategory Main Course
- In the bowl of a food processor, pulse the pretzels until finely ground with a few larger pieces still remaining. In a shallow dish combine the pretzels and flour.
- Prepare sauce while the chicken is cooking. In a medium saucepan set over medium heat melt the butter. Add the flour and cook for about 3 minutes, stirring constantly. Gradually whisk in the beer, milk, mustard, and thyme and bring to a boil. Cook for 2 minutes, stirring, until thickened. Add the cheddar cheese and heat until melted.
PRETZEL CRUSTED CHICKEN WITH CHEDDAR-MUSTARD SAUCE ...
From platingsandpairings.com
4.4/5 (59)Total Time 25 minsCategory Main Dish-ChickenCalories 695 per serving
- Butterfly each of the chicken breasts, making a total of 4 thin chicken breasts. Then flatten with a mallet so that they are uniform in thickness, about 1/4".
- Put the pretzels in a food processor and grind until fine. Put the crumbs in a shallow dish. Combine with paprika and season with salt and pepper. In another shallow dish, beat the eggs with a splash of water.
PRETZEL-CRUSTED CHICKEN BITES | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 30 minsCuisine FusionCalories 663 per serving
PRETZEL CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE - HOST ...
From hostthetoast.com
4.5/5 (2)Total Time 40 minsServings 3-4
- Using a meat tenderizer, pound out the chicken to approximately 1/2″ thick. If using larger chicken breasts, you may want to butterfly the breasts first for smaller cutlets. Set aside.
- Make the honey mustard sauce by whisking together the mayonnaise, dijon mustard, honey, lemon juice, paprika, garlic powder, and salt in a large bowl. Adjust the seasonings to taste. Pour roughly half of the honey mustard sauce into a shallow dish and reserve the rest for serving.
- Put the pretzels in a food processor and pulse to crumb consistency. Alternatively, put the pretzels in a large sealable bag and use a rolling pin to crush into crumbs. Transfer the crumbs to a second shallow dish.
- One at a time, coat each chicken cutlet in the honey mustard sauce and then the ground pretzels. Make sure the chicken is well coated. Set aside.
PRETZEL CRUSTED FRIED CHICKEN - COOKING MADE HEALTHY
From cookingmadehealthy.com
5/5 (5)Total Time 30 minsCategory Main CourseCalories 174 per serving
PRETZEL CRUSTED CHICKEN FINGERS - HOT HONEY PRETZEL CHICKEN
From howsweeteats.com
4.9/5 (55)Category Main CourseCuisine AmericanTotal Time 50 mins
- Preheat the oven to 450 degrees Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
- Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds.
- Whisk all ingredients together until creamy and smooth and combined. This stores great in the fridge for a few days.
NINJA FOODI GRILL RECIPE: PRETZEL CRUSTED CHICKEN SANDWICH ...
From grillingmontana.com
5/5 (2)Total Time 6 hrs 22 minsCuisine SeafoodCalories 548 per serving
- If the meat is thicker in some areas lightly pound it flatter with a mallet or rolling pin under plastic wrap
- If you want to brine the chicken place it in a zipper bag and cover it with the pickle juice. Allow it to soak in the refrigerator for 6 hours or as long as overnight
PRETZEL CRUSTED CHICKEN – WEIGHT WATCHERS
From keepingonpoint.com
Estimated Reading Time 4 mins
- Place pretzels in a food processor and pulse until pretzels turn to crumbs. Or you can put the pretzels in a large zip up bag and use a rolling pin, frying pan or meat tenderizer to turn the pretzels into crumbs. Put the pretzels into a bowl.
- Assemble the bowls from left to right starting with the seasoned flour, eggs then pretzel crumbs.
PRETZEL-CRUSTED CHICKEN NUGGETS RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Chicken Tenders RecipesCalories 357 per servingTotal Time 40 mins
- Preheat oven to 400 degrees F. Place a rack on a rimmed baking sheet. Coat with cooking spray.
- Toss chicken in a bowl with poultry seasoning, salt and pepper. Sprinkle flour over the chicken and toss again.
- Place pretzels in a large sealable bag. Crush with the bottom of a metal or plastic measuring cup or meat mallet until coarsely crushed. Pour into a shallow dish. Beat eggs in another shallow dish.
- Shake any excess flour off the chicken, dip in the eggs, letting excess drip off, then roll in the pretzels. Transfer to the prepared rack. Coat the chicken generously on both sides with cooking spray.
PRETZEL CRUSTED CHICKEN BITES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (4)Category AppetizerServings 3Total Time 50 mins
- Preheat oven to 400°F (204°C). Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.
- If using chicken breasts, pound down and cut into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – simply cut into 1-1.5 inch pieces.
- Combine flour, salt, and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off any excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to “seal” the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers.
- Bake for 8 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. Serve chicken bites with toothpicks (if using as an appetizer), honey mustard, or this kicked-up cheese sauce. Store any leftovers in the refrigerator for up to 2 days. I chopped them up and put on top of a salad. It was so good!
PRETZEL CRUSTED CHICKEN RECIPE - A CEDAR SPOON
From acedarspoon.com
5/5 (1)Category ChickenServings 4Total Time 30 mins
- In a shallow dish whisk together ½ cup honey mustard, 2 eggs and ½ teaspoon paprika, ½ teaspoon garlic salt and 1/4 teaspoon pepper.
PRETZEL CRUSTED CHICKEN - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
Estimated Reading Time 3 mins
PRETZEL-CRUSTED-CHICKEN - LYDI OUT LOUD
From lydioutloud.com
Reviews 2Estimated Reading Time 2 minsServings 3Total Time 40 mins
PRETZEL CRUSTED CHICKEN – FULL-TIME FOOD
From fulltimefood.wordpress.com
Estimated Reading Time 6 mins
PRETZEL-CRUSTED CHICKEN STRIPS - SAVORY ONLINE
From savoryonline.com
Category EntréeEstimated Reading Time 1 min
THE GOOD DISH PRETZEL-CRUSTED CHICKEN WITH APPLE COLE SLAW
From gooddishtv.com
CRUSTED HONEY MUSTARD CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
FOOD NETWORK ON TWITTER: ".@THEPIONEERWOMAN'S PRETZEL ...
DOT'S PRETZEL CRUSTED CHICKEN RECIPE – EVERYDAY DISHES
From everydaydishes.com
RECIPE - PRETZEL-CRUSTED CHICKEN STRIPS WITH KOHLRABI SLAW
From lcbo.com
PRETZEL CRUSTED CHICKEN SALAD-SLAP FOOD CHOPPER FOR FRUIT ...
From geedeldirect.com
PRETZEL CRUSTED SWEET MAPLE MUSTARD "CHICKEN" SANDWICH ...
From itslivb.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