Pretzel-Crusted Chicken Fingers with Honey Mustard - CC

By á-48655

Use the thinner pretzel sticks, not the thicker rods, for this recipe.

Ingredients

• 6 ounces thin pretzel sticks
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons plus 1/2 cup Dijon mustard
• 3 tablespoons honey
• 1 1/2 pounds chicken tenderloins, trimmed
• Salt and pepper
• 6 tablespoons vegetable oil

Preparation

Step 1

1. 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.

2. 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.

3. 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.