Pretzel Chicken Fingers with Spicy Honey Mustard Sauce.
Ingredients
- 3 cups finely crushed salted pretzel twists
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and black pepper
- 2 tablespoons flour or gluten-free flour
- 1 large egg, beaten
- 2 pounds boneless chicken tenders
- 2 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 cup hard cider or apple cider
- 1 1/2 cups shredded cheddar or Monterey jack cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon cayenne pepper
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Instructions
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- 2. In a shallow bowl, mix the pretzel crumbs, garlic powder, onion powder, paprika, pepper, and flour. In a separate bowl, beat the egg, add the chicken, and toss well to coat.
- 4. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
- 5. Meanwhile, make the cheese sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the cider and cheese until the sauce is smooth. Stir in the dijon, honey, and cayenne.
- 6. Serve the chicken with lots of warm cheese sauce for dipping.
Source
Original recipe: View Original