Wednesday, November 18, 2015

baked chicken tenders.

This is easy. You got this. 
I love this recipe. The original recipe calls for cheese crackers, but I make it with Snyder's Pretzel Pieces. They have a variety of flavors, but I usually get salt & pepper or cheddar cheese. The pretzels stays crunchy while in the oven, so you're never left with one side soggy. Having wax paper helps too. 

pretzel chicken tenders -1 breast per person 
  • 1 lb chicken breasts cut into equal chicken tender pieces. 
  • Ziploc bag with flour
  • 2 eggs 
  • 1-2 tsp dijon mustard
  • 2 cups of flavored pretzels crushed (use a food processor or a food chopper)
  • Wax paper & baking sheet
  • 2 shallow bowls

-Preheat oven to 475 F with rack at the lowest tier.

-Place chicken pieces in Ziploc bag and add enough flour to cover. 
-First shallow bowl mix eggs with dijon mustard. 
-Second shallow bowl fill with pretzels.

-Remove chicken from bag and shake off excess flour, coat the chicken in the egg mixture, and transfer to the pretzels. 
If you have tongs or chopsticks, use them! I have one set for dry ingredients, and another for the egg mixture. I hate having gooey fingers transferring the chicken from the flour, to the eggs, and then to the pretzels. 
-Place the chicken pieces on waxed baking sheet and cook 10 minutes. Flip each piece of chicken and place back in the oven for another 8-10 minutes. 

-Serve them with your favorite vegetables and your favorite dipping sauce. I like to serve mine with steamed green beans (steam for only 3-5 minutes so they're still crunchy). For the sauce I always make a Sriracha mayo. 
  • 1/4 cup of mayo
  • 1 tbsp Sriracha
  • 1 tsp ketchup 
  • 1/4 tsp dijon mustard ...that looks about right. I will add a heaping spoon of mayo, a big squeeze of Sriracha, a tiny squeeze of ketchup, and a smidge of dijon mustard. Taste & adjust. 

I had leftover chicken tenders, so the next day I made a salad and used it for protein and for crunch. 


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