PRETZEL COATED CHICKEN with HONEY MUSTARD SAUCE
These have a really crunchy coating with an underlying zing to them. If you like more zing, increase the hot sauce in the marinade.
3 cups pretzel sticks (5 ounces)
1 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons hot sauce (or to taste)
4 – 6 ounce chicken breast halves
1 cup flour
2 eggs, beaten
1/4 cup vegetable oil
Place the pretzels in the bowl of a processor and process until
finely crushed. There will be about 1 cup. Set aside.
Whisk the buttermilk, mustard and hot sauce together. Place
in a bowl that will comfortably hold the chicken breasts and marinade.
Turn occasionally while marinating for 6 hours minimum or preferably overnight.
Preheat oven to 350 degrees. Place the flour, eggs and pretzels in separate bowls. Remove one chicken breast from the marinade, allowing marinade to drip off, but do not wipe off. Dredge in flour, then in egg and finally coat with pretzel crumbs.
Heat the oil in a sauté pan until very hot but not smoking. Quickly brown the chicken on both sides. Watch carefully as the pretzels will overbrown quickly. Transfer to a jelly roll or 1/2 sheet pan and bake for 20 minutes. Serve immediately with honey mustard sauce (below).
Honey Mustard Sauce
1/2 cup honey
1/4 cup mustard
Yield: 4 servings
Pretzel Chicken with Honey Mustard Sauce – page 2
Note: This also makes a great appetizer. Cut each chicken breast into 3 pieces lengthwise. Alternately, cut into approximately 1 inch pieces. Continue as above. Bake 15 to 17 minutes.
Serve with Honey Mustard dipping sauce. If using the 1 inch pieces, serve with toothpicks.
©Copyright Helen S. Fletcher, 2007. All rights reserved.