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Tuesday, October 5, 2010

Pretzel Crusted Chicken (Bonus Recipe)

  • 4 cups unsalted tiny pretzels, crushed (Hint: Use your food processor) 
  • 2 cups panko bread crumbs
  • 4 boneless, skinless chicken breast halves (6 oz each), cut into 1-inch-thick strips
    (Hint: Use chicken tenders, if you have breasts cut them before they are thawed - they cut easier)
  • 2 eggs, beaten
  • 2 T  Cornstarch
  • Oil for frying
  • Note: Depending on your tender size you may need more pretzels/bread crumbs

  1. Mix dry ingredients. 
  2. Dip chicken into egg.
  3. Dip chicken into dry ingredients.
  4. Let sit for 10 minutes on a cooling rack.  This helps adhere the coating to the chicken, so less will fall off in frying time.
  5. Fry in oil till chicken is cooked through.
  6. For an extra added treat, have honey to dip the chicken in and if you want to go more Cuban add paprika to the honey. 

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