Awesome Pretzel Chicken Tenders with Spicy Honey D
Category
Entrees - Maindishes
Sub
Category
Gameday-Tailgate
Ingredients
3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips
2 cups buttermilk
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons granulated garlic
3/4 teaspoon salt
2 teaspoons pepper
3/4 teaspoon red pepper flakes
1 1/2 cup smoked almonds
12 large sourdough hard pretzels
Canola oil, for frying
Spicy Honey Dijon Sauce, recipe follows
large resealableplastic bag
Instructions
In a small bowl, combine basil, oregano,
granulated garlic, salt, pepper and red pepper
flakes. Place buttermilk and half the spice mix
into a double-lined resealable plastic bag. Add
chicken and massage bag until well coated.
Refrigerate 6 to 12 hours. Reserve remaining spice
mix.
Place almonds in plastic bag. Break up with
rolling pin or mallet (flat side) until mixture
looks part rough chopped part crumbs. Remove
almonds and place into shallow bowl. Put pretzels
in same bag and mash with mallet or rolling pin
until it looks like a mixture of large breadcrumbs
and powder. Add to almonds mix to combine.
In a large fry pan, pour canola oil until it
measures about 1 1/2 -inches high in pan. Heat over
high, until oil is hot, but not smoking,
temperature, 350 degrees.
Remove tenders from buttermilk and dredge in
almond-pretzel mixture, pressing mixture into the
tenders. Gently add tenders, in batches, to the
oil. Be sure not to over crowd the pan. Fry
tenders until they are dark golden brown, being
careful not to burn, about 5 minutes or until
cooked through. Remove and drain on a cookie sheet
lined with a wire rack. Serve immediately with
Spicy Honey Dijon Sauce or keep warm in a 200
degree F oven
Originally Submitted
11/19/2010
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