Pretzel-Crusted Chicken Fingers

By á-47690

Ingredients

• 6 oz. thin pretzel sticks
• 1/2 cup flour
• 2 large eggs
• 2 tbsp. plus 1/2 cup Dijon mustard
• 3 tbsp. honey
• 1-1/2 lbs. chicken tenderloins, trimmed
• Salt and pepper
• 6 tbsp. vegetable oil

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 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 & 2 tbsp. mustard in third shallow dish. Whisk remaining 1/2 cup mustard with honey and set aside.
Pat chicken dry with paper towels & season with salt & pepper. Dredge chicken in flour, dip in egg mixture, then coat with pretzel crumbs, press gently to adhere.
Heat 3 tbsp. oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook half of tenderloins until golden brown & cooked through, about 5 minutes per side, adjusting heat if crust begins to burn. Transfer to paper towel-line plate, discard oil, and wipe out skillet with paper towels. Repeat with remaining 3 tbsp. oil and remaining tenderloins. Serve tenderloins with honey mustard.