Pretzel-Coated Chicken Tenders

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Months ago when I was searching for a recipe for the Improv Challenge, I found this recipe coating chicken tenders in pretzels and was desperate to make it, but knowing my lack of wisdom teeth would make this terribly hard to eat. I've actually made something similar to this before, a Rachael Ray recipe, that turned out so terribly it involved blackened pretzel bits, the smoke detector and ordering pizza for dinner instead.

It was years since I tried that recipe, back in my tiny kitchen of our first apartment and I'd like to think that I've gained some knowledge on frying foods and using thick batters that could easily burn, however, this one doesn't actually involve frying the chicken but instead, baking it. Which is much safer for anyone with a temperamental oven and not a lot of cooking experience.


Pretzel-Coated Chicken Tenders
Source: Sally's Baking Addiction
Servings: 2
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Ingredients:
    • 2 boneless, skinless chicken breasts, cut into bite sized pieces
    • 1/2 cup whole wheat flour
    • 1 tsp. salt
    • 1/2 tsp. black pepper
    • 2 large eggs
    • 1 tbsp. hot sauce 
    • 1 1/2 cups crushed pretzels 
    • non-stick cooking spray 
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place a wire cooling rack on top. Spray with rack with non-stick cooking spray.
2. In a shallow dish, combine the flour with salt and pepper. In another shallow dish, combine the eggs and hot sauce. (I can't have a egg dip without adding hot sauce) Pour the crushed pretzels into a third dish.
3. Dip the chicken pieces into the flour, then egg dip, then the crushed pretzels and place gently on the prepared rack. Repeat until all chicken is pretzel-coated and on the rack. Lightly spray the chicken with non-stick cooking spray so the coating will stick better.
4. Place the rack in the oven and bake for 8 minutes. Flip each piece over and bake for an additional 8-10 minutes or until the chicken is golden.

As always, I eat mine with a honey mustard dipping sauce and Tom always make some type of spicy concoction to dip his in. I think he went with a Sriracha BBQ sauce for these.


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