Pretzel Chicken Dippers Recipes
BAKED PRETZEL CRUSTED CHICKEN TENDERS
Juicy seasoned chicken strips with a pretzel crust - perfect for serving with your favorite dipping sauces for dinner or a tasty appetizer.
Provided by Tiffany
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees and grease a baking sheet.
- Slice chicken into 1 1/2 inch strips. Place pretzels in a medium bowl. Whisk together eggs and water in a second bowl. In a third bowl stir together flour, chili powder, garlic powder, salt, and pepper.
- Toss chicken strips in the flour mixture to coat, then dredge in the egg mixture being sure to coat all sides. Lastly, roll chicken pieces in the crushed pretzels and place in a single layer on the greased baking sheet.
- Bake chicken for 15-20 minutes until cooked through and browned. Serve with your favorite dipping sauce.
Nutrition Facts : Calories 500 kcal, Carbohydrate 44 g, Protein 57 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 226 mg, Sodium 1095 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE
Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
- In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.
Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 2.2 milligram of sodium
PRETZEL CHICKEN DIPPERS
The flavor and crunch you love about pretzels coats juicy pieces of chicken breast. Perfect for dipping in the VELVEETA-GREY POUPON Sauce.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees F.
- Coat chicken with coating mix and bake as directed on package.
- Microwave remaining ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min.
- Serve chicken with sauce.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 2.8 g, Cholesterol 40.1 mg, Fat 3.5 g, Protein 13.8 g, SaturatedFat 1.8 g, Sodium 273.1 mg, Sugar 0.9 g
RANCH PRETZEL CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Chicken breast strips breaded with a ranch pretzel mixture makes for great dipping! I've seen versions of this recipe but I like my version better because it uses the Hidden Valley Ranch dip mix for a more concentrated Ranch flavor along with a brightness from the lemon, a crunch from the pretzels, and it's finished off with cheese.
Provided by Hezzi-D
Categories Chicken Breast
Time 22m
Yield 16 chicken tenders, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
- 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
- 3. Heat the olive oil in a large skillet over medium heat.
- 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
- 5. Remove and place on a paper towel to drain. Serve with dipping sauces.
Nutrition Facts : Calories 626.9, Fat 31.2, SaturatedFat 7.4, Cholesterol 103.2, Sodium 1122.3, Carbohydrate 47.2, Fiber 2.1, Sugar 2, Protein 38.8
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- Preheat oven to 450°F. Set wire rack inside rimmed baking sheet and lightly coat rack with nonstick spray.
- In wide shallow bowl, combine flour, salt, and black pepper. In another wide shallow bowl, beat egg. In third wide shallow bowl, place crushed pretzels. Dip each chicken tender in flour, shaking off any excess. Next, dip chicken into egg, allowing excess to drip back into bowl. Dip chicken into crushed pretzels, turning until coated and pressing so crumbs adhere. Arrange chicken in single layer on prepared rack. Repeat with remaining ingredients. Spray chicken with nonstick spray. Bake chicken until golden on the outside and cooked through, about 15 minutes.
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- Preheat oven to 425°F. Place pretzels in a resealable plastic bag. Use a rolling pin, crush pretzels. Add cumin; shake to mix.
- Place beaten eggs in a shallow dish. Dip drumsticks, one at a time, in eggs; let excess drip off. Add chicken to bag; shake gently to coat. Coat roasting rack with nonstick cooking spray and place over a foil-lined baking pan. Transfer chicken to roasting rack.
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Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 484 per serving
- Place pretzels into a large sealable ziploc bag. Use a mallet or smooth side of a meat tenderizer to crush into small pieces. It should be a combination of small, coarse chunks and find crumbs.
- In a small bowl, whisk together the two types of mustard, vinegar, water, and oil until fully combined. Taste and season with a little bit of salt.
- Place HALF of the mustard mixture into a shallow dish and add the uncooked chicken. Turn to coat.
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- Place 4 tablespoons cornmeal in a shallow dish. Combine milk, 2 teaspoons mustard, and egg in a separate shallow dish, stirring with a whisk. Combine pretzels, remaining 1 tablespoon cornmeal, 1/4 teaspoon garlic powder, sugar, 1/8 teaspoon salt, and pepper in a third shallow dish, stirring with a whisk. Lightly dredge chicken in cornmeal, dip in milk mixture, and dredge in pretzel mixture, pressing gently to coat thoroughly. Lightly coat chicken with cooking spray.
- Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned. Turn chicken over, and place pan in oven. Bake at 375° for 7 minutes or until done.
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- In a food processor, crush 1 1/2 cups of small pretzels. Combine pretzels in a shallow dish with the panko bread crumbs.
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