Pretzelmustardchicken Recipes

PRETZEL HONEY MUSTARD CHICKEN RECIPE

Steps:

• Pre-heat oven to 375 degrees.
• Line a large baking sheet or spray a wide shallow baking dish.
• Mix Dijon mustard and honey in a small bowl. Divide the Dijon mustard in half, and keep one half aside to serve as a dipping sauce.
• Place pretzels in a zip-lock bag, close, and crush into smaller pieces. Pour in a shallow dish or plate.
• On a cutting board, slice larger meat pieces into smaller portions of chicken cutlets for kids. Dip each of the skinless breasts into the honey mustard, then dip in the crushed pretzel pieces. Discard any honey mustard used to coat the meat.
• Lay coated pretzel crusted pieces on a parchment lined baking sheet in a single layer or in a wide shallow baking dish.
• Bake 45 minutes at 374 degrees Fahrenheit, until the internal temperature reaches 165 degrees on a meat thermometer.
• Serve with honey-mustard extra sauce.

PRETZEL-CRUSTED CHICKEN STRIPS

Steps:

• Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
• Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
• Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
• Serve alongside the reserved honey mustard.

HONEY MUSTARD PRETZEL CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together Happy Belly Honey Mustard, Greek yogurt, Happy Belly Large Eggs, a pinch of salt, and a pinch of black pepper until smooth. Add the chicken tenders and toss to coat completely in the honey mustard mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or overnight.
• In a separate medium bowl, stir together the garlic powder, Happy Belly Onion Powder, cayenne, Happy Belly Celery Salt, remaining 2 teaspoons of black pepper, and the Happy Belly Paprika.
• Add the pretzel twists to a food processor and pulse into coarse crumbs. Transfer about half of the pretzel crumbs to the bowl with the spice mixture. Pulse the remaining pretzel crumbs until finely ground, then add to the bowl with the spice mixture and stir to combine.
• Heat 2 inches of Happy Belly Vegetable Oil in a large, high-walled skillet over medium heat until the temperature reaches 365-375°F (185-190°C). Line a plate with paper towels.
• Toss the honey mustard chicken tenders, a few at a time, in the pretzel crumbs until fully coated.
• Working in batches to avoid overcrowding the pan, fry the chicken tenders in the hot oil for 8-10 minutes, or until crispy and golden brown all over. Transfer to the paper towel-lined plate to drain.
• Assemble the lunchboxes: Pack the honey mustard pretzel chicken tenders with a side of Happy Belly Honey Mustard for dipping, a few Amazon Fresh Brand Carrots and Celery Sticks, and Amazon Fresh Brand Aplenty Sea Salt Pita Chips.
• Enjoy!

PRETZEL-AND-MUSTARD BAKED CHICKEN

Steps:

• Heat oven to 375°F Pulse pretzels in a food processor until nuggets become coarse crumbs.
• Whisk mustard, milk and salt in a bowl.
• Line a large baking sheet with parchment paper.
• Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl.
• Coat chicken with crumbs and place on baking sheet.
• Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.