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Pretzel Crusted Chicken Tenders
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Serves 4
Crispy, crunchy on the outside, tender and juicy on the inside.
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Ingredients:
2 boneless, skinless chicken breasts, cut into 8 strips
1 bag salted pretzels, 5 oz.
Salt, to taste
Ground black pepper, to taste
1/2 teaspoon paprika
2 eggs
1 teaspoon water
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons whole grain mustard
2 cups shredded sharp cheddar cheese
Directions:
Pour about 1/4-inch of vegetable oil into a large skillet. Bring to medium-high heat.
Place the pretzels in a food processor and pulse until it forms coarse crumbs. Pour the pretzel crumbs into a bowl. Add salt, pepper and paprika to the pretzel crumbs, stir together. In a separate bowl, combine the eggs and water. Beat together.
Dip a chicken tender into the egg and then the ground pretzels, coating evenly in both. Set aside and repeat process with remaining tenders.
Place the pretzel-coated chicken tenders in the hot oil. Cook for 3-4 minutes per side, until the chicken is fully through. Transfer to a paper towel line plate.
Place the butter in a saucepan and melt over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, cook and whisk for 3 minutes. Sprinkle in the paprika, cayenne pepper, whole grain mustard and shredded cheddar cheese. Stir until the cheese is melted.
Transfer the chicken tenders to a large plate. Drizzle the cheddar-mustard sauce over top and enjoy!
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Pretzel Crusted Chicken Tenders
Serves 4
Ingredients:
2 boneless, skinless chicken breasts, cut into 8 strips
1 bag salted pretzels, 5 oz.
Salt, to taste
Ground black pepper, to taste
1/2 teaspoon paprika
2 eggs
1 teaspoon water
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons whole grain mustard
2 cups shredded sharp cheddar cheese
Directions:
Pour about 1/4-inch of vegetable oil into a large skillet. Bring to medium-high heat.
Place the pretzels in a food processor and pulse until it forms coarse crumbs. Pour the pretzel crumbs into a bowl. Add salt, pepper and paprika to the pretzel crumbs, stir together. In a separate bowl, combine the eggs and water. Beat together.
Dip a chicken tender into the egg and then the ground pretzels, coating evenly in both. Set aside and repeat process with remaining tenders.
Place the pretzel-coated chicken tenders in the hot oil. Cook for 3-4 minutes per side, until the chicken is fully through. Transfer to a paper towel line plate.
Place the butter in a saucepan and melt over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, cook and whisk for 3 minutes. Sprinkle in the paprika, cayenne pepper, whole grain mustard and shredded cheddar cheese. Stir until the cheese is melted.
Transfer the chicken tenders to a large plate. Drizzle the cheddar-mustard sauce over top and enjoy!
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