Pretzel Fried Chicken Food

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.

PRETZEL-CRUSTED CHICKEN FINGERS WITH CURRY KETCHUP

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 FRIED CHICKEN

Steps:

• Dry the chicken pieces with paper towel.
• Mix the eggs and milk well.
• Place the pretzel crumbs in a bag.
• dip each piece of chicken in egg-milk mixture; then place in bag and coat well.
• Drop into 350F vegetable oil and fry till golden brown.
• Place the chicken pieces on foil in a large baking pan and bake in 300F oven for 35 minutes.
• Serve hot.

PRETZEL-CRUSTED CHICKEN STRIPS

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 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-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.