Pretzel-Crusted Chicken Fingers with Honey Mustard
By America's Test KitchenPublished on April 14, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
6 ounces thin pretzel sticks ½ cup all-purpose flour 2 large eggs 2 tablespoons plus ½ cup Dijon mustard 3 tablespoons honey 1 ½ pounds chicken tenderloins, trimmedSalt and pepper 6 tablespoons vegetable oil
Before You Begin
Use the thinner pretzel sticks, not the thicker rods, for this recipe.
Instructions
- Process pretzels in food processor until finely ground, about 20 seconds (you should have about 1 1/2 cups crumbs); transfer to shallow dish. Spread flour in second shallow dish. Beat eggs and 2 tablespoons mustard in third shallow dish. Whisk remaining 1/2 cup mustard with honey in bowl and set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, dip in egg mixture, then coat with pretzel crumbs, pressing gently to adhere.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook half of tenderloins until golden brown and cooked through, about 5 minutes per side, adjusting heat if crust begins to burn. Transfer to paper towel–lined plate, discard oil, and wipe out skillet with paper towels. Repeat with remaining 3 tablespoons oil and remaining tenderloins. Serve tenderloins with honey mustard.
Time
30 minutesYield
Serves 4Ingredients
6 ounces thin pretzel sticks
½ cup all-purpose flour
2 large eggs
2 tablespoons plus ½ cup Dijon mustard
3 tablespoons honey
1 ½ pounds chicken tenderloins, trimmed
Salt and pepper
6 tablespoons vegetable oil
Ingredients
6 ounces thin pretzel sticks
½ cup all-purpose flour
2 large eggs
2 tablespoons plus ½ cup Dijon mustard
3 tablespoons honey
1 ½ pounds chicken tenderloins, trimmed
Salt and pepper
6 tablespoons vegetable oil
Ingredients
6 ounces thin pretzel sticks
½ cup all-purpose flour
2 large eggs
2 tablespoons plus ½ cup Dijon mustard
3 tablespoons honey
1 ½ pounds chicken tenderloins, trimmed
Salt and pepper
6 tablespoons vegetable oil
Why This Recipe Works
We set out to create a quick recipe for chicken tenders that remain juicy on the inside and crunchy on the outside. Using thinner pretzel sticks for this recipe ensures finely ground crumbs, which stick to the tenders easily during the coating process.
Before You Begin
Use the thinner pretzel sticks, not the thicker rods, for this recipe.
Instructions
- Process pretzels in food processor until finely ground, about 20 seconds (you should have about 1 1/2 cups crumbs); transfer to shallow dish. Spread flour in second shallow dish. Beat eggs and 2 tablespoons mustard in third shallow dish. Whisk remaining 1/2 cup mustard with honey in bowl and set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, dip in egg mixture, then coat with pretzel crumbs, pressing gently to adhere.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook half of tenderloins until golden brown and cooked through, about 5 minutes per side, adjusting heat if crust begins to burn. Transfer to paper towel–lined plate, discard oil, and wipe out skillet with paper towels. Repeat with remaining 3 tablespoons oil and remaining tenderloins. Serve tenderloins with honey mustard.
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