These fried honey-mustard pretzels chicken competitions are as good as it sounds

All time my favorite snack for me is a pretzel and crunchy, peanut butter-filled or gigantic and hot pipes in a beer garden or ball park. I like the salty, mineral, slightly alkaline flavor that makes the pretzel a pretzel, and better, if the spicy honey-mustard-tal-this is the final sweet-scalto combination. But since I (probably) shouldn't just exist on snacks, I decided to make these chicken competitions covered with Honey-Mustard pretzel, which include these irresistible elements while still considered a “dinner”.

Select and prepare chicken

In order to balance the holey flavors of my snacky inspiration, here I choose the chicken breast on the thighs – mild white meat is a great empty canvas for other flavors. And instead of using the entire breasts, I ask for virgins; Their thin, long shape offers multiple surfaces for the delicious coating and pretzel crumbs that stick, which maximizes crunch at each bite.

You can use pre -made chicken abusers that are available in many supermarkets or cut off your own tenders from boneless, skinless chicken breasts. To do this, first remove the abusers from the breasts and then cut the breasts in two -three strips, each about one and a half inches wide. Cut strips should be similar to the intestinal width.

I suggest a brief abbreviation to further improve the taste of applications dry salty– Let the offers sit in the saline as they compile the rest of the food. This ensures that the chicken is deeply seasoned.

Narrowing of a tasteful coating and crunchy pretzel bark

Many recipes of the coated chicken are based on a standard three -part excavator to insist on external crumbling. Usually it consists of a dive into a flour, then dive into eggs, then a final roll in the bread crumbs. The flour creates a dry, coarse surface that the egg can easily stick to and the egg serves as a glue for crisp crumbs.

This recipe begins with the usual flour sauce, but instead of egg sauce, I replace it in a simple scrubbed mixture of yellow mustard, honey and mayonnaise. The egg in the mayonnaise (remember, the mayonnaise is just an emulsion of a simple oil and egg) and the “glue” of the crumbs to which they can be attached. And the honey and mustard spins the sweet and bitter taste I want during every bite.

The classic yellow mustard (French or similar) works best here; The Dijon mustard proved too hot and too strong in my tests. Here, too, the Honey-Mustard mayonnaise serves a double service, putting part of a part of a sauce to serve the offers.

Another main change is the replacement of crushed pretzels for breadcrumbs, which give tons of crunch and classic salty-alkaline flavor, which is a metal of a good pretzel. Be sure to use thin pretzels – traction or thin mini screws work – like pretzels or larger sour screws, as it is easier to decompose to a crumbly crumb, texture similar to Panko bread crumbs. To ensure that the pretzel crumbs are sharp and not wet, once I baked it, I throw the crumbs with olive oil before dredging.

Cooking offers

Once the tenders are involved, they can bake them in the oven or in the oven, much easier and more delivery than deep-baking. I incorporated the instructions of both methods in the recipe below.

Raw prepared tenders can also be frozen. They are easy to bake or are in the air, frozen, so you can enjoy the snack-wasted, sweet-pale main at any time. Serve them on a simple vegetable side such as roast or air baked broccoli and roast or fried fried potatoes or potato potatoOr

Cooking method
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• Cooking spray

• 1 1/2 pound (680 g) chicken (See notes)

• 2 teaspoon Diamond crystal kosher saltshared; For table salt use half with so much volume

• 1/2 cup (2.25 ounce; 64 g) universal flour

• 1/2 cup (120 ml) yellow mustard

• 1/2 cup (120 ml) mayonnaise

• 1/4 cup (60 ml) honey

• 7 ounce (200 g) thin pretzels or thin mini twists

• 1/4 cup (60 ml) virgin extra olive oil

1. If you cook in the oven: Set the baking rack to the middle position and heat the oven to 200 ° C 400 ° F. Remove a rim baking sheet with aluminum foil or parchment paper, then set a wire stand in the baking sheet. Spray the rack cooking spray and set aside.

2. For the chicken: Pat chicken tenders dry paper towels and spice it evenly with 1 1/2 teaspoon of salt. Set aside until you prepare the dredging.

3. Share the flour into a shallow dish. Whisk the mustard, mayonnaise, honey and the remaining 1/2 teaspoon of salt in a second shallow container until it is combined well. Place 1/2 cup sauce in a small feed bowl, cover and set aside in the refrigerator.

4. Add a pretzel to the food processing bowl. The processing is left until mostly grind, some larger pieces left, approx. For 20 seconds. (Alternatively, add the pretzels to a large, high -performance, repackable bag, press the air, seal, and use a rolling tap into the fine crumbs. Note that some pretzels can break through the bag.)

5. Move the pretzel crumbs into a third shallow container (about 2 cups). Add oil and throw it with your fingers until the crumbs are evenly covered in oil.

6. At the same time, he works with a chicken stove, in excess flour, shaking excess. Dip the chicken into honey-mustard sauce, let the excess reduce, then dredge into crumbs, gently press to help the crumbs; Place the chicken in the greasy stand that is set in the baking sheet. Repeat the process with the remaining applications and discard the remaining flour, sauce and crumbs.

7. For cooking in the oven: The baking tenders until the golden brown, the pretzel is crisp, and the internal temperature reaches 160 ° F (75 ° C) 160 ° F for 20-25 minutes. Place the chicken in a bowl bowl and let rest for 5 minutes.

8. For cooking in the air oven: Slightly spray a 6 quartet air oven cooking basket with spray. The handover of prepared tenders for the air and cooking of the air at 190 ° C at 375 ° F until the chicken reaches the internal temperature 160 ° F (70 ° C) and the pretzel coating is crisp, 12-18 minutes. Repeat with the remaining applications. Allow the second application item to rest for 5 minutes.

9. Serve chicken tenders with honey sauce for dive.

Special equipment

Rimmed baking sheet, wire rack, aluminum foil or parchment paper, food processor or large recycled bag and rolling tap, instant reading thermometer

Note

You can use a pre-made chicken competition (labeling to virgin pathways or applications) or make your own tenders from an inconceivable, skinless chicken breast. To do this, first remove the abusers from the breasts and then cut the breasts longitantly into strips of 2-3 thickness (about 2-3 ounces; each 57-85 g each). You should do about 8 chickens.

In this recipe, be sure to use thin pretzels or thin mini screws, not thick pretzels or larger sour pretzels.

Make-Head and Storage

The Honey-Mustard mayonnaise can move forward and cool in airtight container for up to 5 days.

Chicken tenders can be frozen for up to 1 month and cooked. To freeze, eliminate the chicken tenders at the end of Step 6, then switch to a baking sheet lined with parchment. Freeze until solid for at least 1 hour, then switch to a re -empty bag or container.

For frozen cooking, the number of tenders desired is increased directly from the frozen, the time increases to 30-35 minutes, or cook in the air oven in a prescription manner, increasing the cooking time to 22-27 minutes.