Monday, March 15, 2010

Pretzel Chicken with Honey Mustard

PhotobucketThis one showed up in my Reader via Cooking with LT. She grabbed it from What's Cookin' Chicago? It looked yummy, so I made it.

BAJ commented that this was really good; score! The Boy wouldn't even put it in his mouth, but he may have just been being stubborn.

I love pretzels, but don't usually keep them in the house. I especially love those little Snyder's niblets with the mustard and honey and what have you. I should have used those in this; that would've been awesome!

I made this recipe with extras in hopes of bringing it in successfully for lunch club. I'm never sure how fried stuff will reheat, but I have high hopes for this one.

I especially liked how the honey mustard turned it; pretty tasty and HOMEMADE! SCORE!

You will need:
*1 egg
*1/4 cup all purpose flour
*1 cup crushed or processed pretzels of any variety
*olive oil for sauteing
*4 boneless skinless chicken breast halves I pounded these thin and even
*salt and ground pepper to taste
*garlic powder to taste

1. You will need 3 shallow dishes. In one, whisk the egg with 1 tablespoon of water. In the second, place the flour. And in the final dish, place the crushed/processed pretzels.

2. Heat a skillet over medium low heat with 1/4c olive oil. While the oil is heating, season both sides of the chicken breasts with salt, pepper and garlic powder to taste. Dredge the seasoned chicken breast in flour and shake off excess. Dip the chicken breast in the egg wash and then press it into the crushed pretzels to cover both sides.

3. When oil is hot, carefully place the crusted chicken breasts in the hot oil and fry until browned on both sides. This should take about 5 -7 minutes, but will vary depending on the thickness of your chicken.

4. Serve warm with the honey mustard sauce below.

Honey Mustard Sauce
recipe taken from Joelen who adapted it from Alton Brown

You will need:
*5 tablespoons honey
*3 tablespoons Dijon mustard
*2 tablespoons rice wine vinegar

1. Combine all ingredients in a bowl and whisk until smooth. Serve over the pretzel chicken or on the side.

This reheated very well, and the ladies in my lunch club were raving about it!

No comments:

Related Posts with Thumbnails