Honey Mustard Pretzel Chicken
Unlike conventional bread crumbs, coating chicken in crushed pretzels delivers unprecedented crunch, and I was reminded of this when we unpacked Shwartz Pretzel Crumbs.Pretzel crumbs can also be made at home using any pretzels you like and a food processor.
by Lisa Starr, Meatland
https://www.meatland.net/recipes
Ingredients
4 large chicken breasts, cut into thick strips or chunksOil to brush trayHONEY MUSTARD SAUCE1/3 cup mayonnaise2 tablespoons honey1 tablespoon yellow mustard*1 tablespoon Dijon mustard1 tablespoon apple cider or wine vinegar1 teaspoon hot sauce/1/2 teaspoon chili flakes1 eggCOATING 2 cups pretzel crumbs (see notes)1 teaspoon dried parsley/oregano1 teaspoon paprikaSalt and coarse pepper to taste* Or just one heaped spoon of Dijon if you don't have both at hand.
Directions1: Line a baking tray with baking paper and brush with oil to cover completely.2: Combine mayonnaise ingredients in a large, flat bowl and coating ingredients in a second bowl.3: Pat chicken fillets dry then dredge very well in the mayonnaise mixture before coating in crumbs to cover completely in a generous layer.4: Press fillets down onto the oil-covered tray then turn over so that the top is speckled with oil.5: Refrigerate for an hour to set the crumbs or hurry it up in the freezer for 20 minutes.6: Bake in a preheated oven at 180 C for approximately 20 minutes - depending on thickness of fillets - or air-fry till crisp and golden. Delicious hot or cold and great in salads or sandwiches. COOK'S NOTES: Find ready-made pretzel crumbs at Meatland or make your own in a food processor. Any pretzel flavor will do. Make extra honey mustard mayonnaise to use as a dipping sauce with chicken or toss through boiled-till-tender potatoes.
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