Pretzel Crusted Chicken Fingers with Apple Cider Honey Mustard Sauce

That title is a mouthful.  I know.  I get it.  There just isn’t any other way to say it and so, there it is.

Have you tried Pretzel Crisps yet?  They’re the pretzel that’s actually a cracker but really a pretzel just thinner….like a cracker.  I’m addicted to the Everything Pretzel Crisp and just in case you were wondering….this post is not sponsored by Pretzel Crisps.  I bought these myself, a total impulse purchase. I can eat the whole bag.  In minutes.  But, in my defense, the bag is really small so it’s easy to reach the bottom in no time flat.

I pulverized the pretzel/crackers in the food processor to make the perfect coating for chicken fingers which I had, previously, marinated in yogurt (yes, Chobani) before I gave them their pretzel bath.

And my new friends at Maille sent me some amazing mustards to try out so I, naturally, chose the Honey Mustard to pair with these awesome chicken fingers.  I whisked a good amount of the mustard with some apple cider and greek yogurt for a low-fat dipping sauce that I will be morphing into a salad dressing this week.  It.Was.Ridiculous.  I wanted to climb in the bowl.  I’m convinced it was because the Maille Honey Mustard is the best I’ve ever had.  It will be my new go-to for all sandwiches in the future.  A little sweet, a little hot….you could win the mustard challenge with this stuff but I’m sure that would be cheating.  I wish I could send this mustard to you.  Really….I would ship out cases because if you like mustard, you will love this.

Back to the recipe….this is a great weeknight meal.  You can marinade the chicken overnight and then pull everything together pretty quickly when you’re ready to eat.  Less than 30 minutes and that’s if you’re a slow poke.

Pretzel Crusted Chicken Fingers with Apple Cider Honey Mustard Sauce

 

Pretzel Crusted Chicken Fingers with Apple Cider Honey Mustard Sauce

Serves 6

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1 cup panko bread crumbs

2 cups small pretzels

  

For the sauce:

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  • 1 tsp apple cider vinegar
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  1. In a small shallow bowl, whisk together the parmesan cheese and panko bread crumbs.
  2. In a separate shallow bowl, whisk together egg and 1 tablespoon water. Season with salt and pepper.
  3. In a third shallow bowl, whisk together the flour, cayenne (you can omit this if sensitive to spice), garlic powder, onion powder, Italian seasoning, salt and pepper.
  4. Dredge the chicken tenders first in the flour mixture, then the egg wash and finally the panko crumbs pressing gently to help the crumbs stick to the chicken.
  5. Arrange the chicken on a baking sheet lined with foil or parchment and coated with cooking spray.
  6. Drizzle the chicken with a small amount of olive oil and bake in a 425 degree oven for 10 minutes. Flip the chicken over carefully with tongs or a spatula and bake for another 10-15 minutes or until golden brown and crispy.
  7. Transfer to a platter and serve immediately

While the chicken is cooking, whisk together the mayonnaise, dijon, honey, apple cider, apple cider vinegar, garlic powder, salt and pepper..

Serve the chicken fingers immediately with the mustard sauce.

Disclaimer: Maille provided the mustard for this post at no cost to me.  The views and opinions expressed on this blog are purely my own.

Pretzel Crusted Chicken Fingers with Apple Cider Honey Mustard Sauce

 

 

3 comments on “Pretzel Crusted Chicken Fingers with Apple Cider Honey Mustard Sauce”

  1. Amazing and can’t wait to try this. Thanks!

  2. Pingback: 15 Super Bowl Appetizers - Love, Pasta, and a Tool Belt

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