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Pretzel Crusted Chicken Tenders with Honey Mustard dipping sauce.

These Chicken Tenders were encrusted in pretzels to give them a crunchy outershell and then shallow fried in extra virgin olive oil to give them their golden brown color and flacky texture. If that wasn't enough, We complimented them with a homemade honey mustard sauce that provides the perfect blend of sweet, sour and salty. The perfect appetizer for any occasion.
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Course Appetizer
Servings 3 People

Ingredients
  

Pretzel Crusted Chicken Tenders

  • 15 Chicken Tenders
  • 2 9oz Bags of hard pretzels
  • 1 Cup of flour
  • 5 large eggs
  • 1 Tbsp. Mccormick pepper
  • 1 Tbsp. Roasted Garlic Salt.
  • 2 cups Olive oil (for shallow frying)

Honey Dijonnaise Mustard dipping sauce

  • ½ Cup Honey
  • ½ Cup Dijon Mustard.
  • ½ Cup Mayonnaise

Garnish

  • To Taste Green onions or parsley for a splash of color and taste

Instructions
 

Pretzel Crusted Chicken Tenders

  • Gather you ingredients for you Chicken Tenders
  • Wash the chicken tenders.
  • Place in a large bowl.
  • Season using garlic salt and pepper. Be sure blend well.
  • Place your pretzels in a ziplock bag or use a food processor.( I used a dry blender.)
  • You want to blend or crush until it is a large sand consistency and place in bowl.

Let us set up our dredging stations.

  • We need 3 tins.
  • One for our flour, One for our eggs (Mixed), and lastly one for our pretzels.
  • Start by placing a tender in the flour
  • Then in the egg.
  • Lastly in our crushed pretzels.
  • Place on a sheet pan lined with parchment of aluminum foil for quick cleaning.
  • Continue this process for all your Chicken Strips and then place to the side.
  • Get a large pan and fill with 2 cups of Olive oil. This is for a shallow fry.
  • Place on Medium heat until oil is hot enough to fry. You will know when you can place a wooden spoon in the oil and it bubbles. This is a great trick if you don't have a thermometer, if you do it's to read at 350 degrees.
  • Once the oil is ready. Place your tenders in the pan. Always place going away from you so if you splatter it is not towards you.
  • Fry until it is golden brown then flip over using tongs.
  • When that side is also golden brown then check with a thermometer reading of 165 degrees. If you do not have a thermometer, just cut in half and see if cooked through. There should be NO PINK.
  • Once done place on new sheet pan that is lined with paper towels. Place in the oven under a warm setting.

Let's make the Honey Dijonnaise sauce.

  • In a bowl combine your Dijon Mustard, Mayonnaise and Honey
  • Whisk until smooth and combined (We then pour into dipping bowl for the tenders.
  • Once, Everything is down. It is time to plate and ENJOY!
Keyword Chicken Tender, Pretzel