Pull out this baked Pretzel Chicken recipe and listen to the oohs and ahhs at the dinner table. Chicken breast or thigh meat rolled in pretzel crumbs makes the chicken fingers not only crunchy - but juicy too.
Baked Chicken Fingers Recipe
boneless, skinless chicken breasts or thighs
1 cup pretzel crumbs
1 cup panko crumbs
PREHEAT oven to 350 degrees. Line a baking pan with parchment paper and set aside.
Put the pretzels in a blender or food processor and process until they are fine crumbs. Whisk together with the panko crumbs and put in a shallow bowl
Beat the eggs and also put in a shallow bowl. Dip each piece into the pretzel/panko mixture, then in the eggs and back into the pretzel mixture. Gently place on the prepared pan and repeat until all chicken is coated. Bake in the oven until juices run clear; approximately 20 to 30 minutes. Remove from the oven.
Whisk ingredients together and chill until serving.
You may also use ranch dressing for dipping.
Fried Chicken Fingers
To fry the chicken:
If the breasts are thick, butterfly them (cut almost in half but not all the way through). Place between two pieces of parchment paper and pound out until thin and even in size.
Heat 1/2 inch oil in a cast iron pan or heavy skillet. Follow the recipe above and instead of placing the chicken on a baking sheet, carefully lower each piece gently in the hot oil and fry approximately 3 to 4 minutes on each side. Place on wire racks to cool a bit before serving. You may also absorb the oil and place on paper towels.
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 cup brown sugar
1 tsp cider vinegar
Mix all ingredients together and drizzle over pretzel chicken or use as a dipping sauce.