Pretzel Crusted Chicken Strips with Honey Dijon Dipping Sauce

So this is not one of my more healthy dishes, but it sure is yummy and a lot healthier then the alternative!

This tastes a little bit like Chick Fil A =) especially if you get the pretzels down to a really fine flour texture

I want to try and bake it next time to see if turns out just as yummy!

I adapted it from Fine Cooking, you can find the original here!

Pretzel Crusted Chicken Strips with Honey Dijon Dipping Sauce
Serves 4-6
1/2 cup all-purpose flour
2 large eggs
3 cups of pretzels
Garlic Powder
3 tbs Powdered Sugar
1/4 cup plus 1 Tbs. Dijon mustard – I use Beaver brand here in Oregon, but if you live anywhere that there is a Wegmans they make a fantastic mustard! I would even go for the whole seed mustard, super yummy!
3 large chicken breasts sliced into strips
Freshly ground black pepper
1/2 cup mayonnaise – I am a miracle whip person and I like the lesser calories so we use that here in our household
The original recipe called for dill… I hate dill, but if you like it you can add it to the sauce
3 tbs of Agave
1/2 cup vegetable oil

Get out 3 shallow containers for the process, flour with ground pepper in dish one. Eggs, mustard and a tablespoon of agave in another. Process the pretzels in a magic bullet or food processor, I love my magic bullet it really makes flour like consistency which helped make the breading really light!  Transfer the pretzel flour to your third container and add some garlic powder, a little bit of salt and 3 tbs of powdered sugar. Line up the flour, egg, and pretzel bowls in that order.

Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.

Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the miracle whip, agave, (dill if you’d like) and place in fridge until ready to serve.

Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add strips to pan making sure there is room in between each strip. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board topped with paper towels and cover with a paper towl and dishtowel  to keep warm. Repeat with the remaining chicken.

I served this with baked french fries. I sliced potatoes into long strips, coated with extra virgin olive oil, salt, pepper, and garlic and baked for about half an hour, and some steamed broccoli! Super yummy kid friendly meal!! My husband thinks we should have this once a week =) It is definitely a new loved dish!

This was a pretty easy recipe and took about 40 minutes for everything! Pretty quick and definitely super yummy =)


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