Sweet and Crispy Chicken Fingers
4 portions
35mA pretzel coating gives these chicken fingers a unique, salty crunch that goes great with sweet and spicy jalapeño honey.
What you will need
4 oz. Pretzels
1 tsp Garlic Powder
2 Eggs
1 lb. boneless skinless Chicken Breast
SAUCE
1/2 cup honey
1 Jalapeño
(Nutritional facts 420 calories, 30.03 g fat, 26.06 g carbohydrates, 12.9 g protein, 337 mg cholesterol, 130 mg sodium)How to cook
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Crush the pretzels to a chunky powder. The best tool for the job is a food processor, but a blender will work or you can even whack with a heavy skillet.
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Slice the chicken breast into strips. Remove the sinew from the center of the tender by scraping gently with a sharp knife.
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Crack the eggs into a bowl and whip them up well.
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Combine the garlic powder and pretzel dust. Mix well and place in a shallow dish.
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One at a time, dunk a strip of chicken in the egg to coat.
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Then coat in pretzel dust, pressing the chicken into the dust to ensure thorough coverage.
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Arrange the coated chicken strips on a baking sheet. Cooking on a rack will allow for more even cooking, but this is not essential. I do recommend lining the pan with parchment or a silicon mat though for easy cleanup.
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Place the chicken strips in the oven. Bake for 20 minutes.
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Slice jalapeño thin.
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Combine the jalapeño and honey.
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Microwave for about 30 seconds, just long enough to warm up the honey without boiling it over in your microwave.
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Serve crispy chicken strips with spicy jalapeño honey.
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