Thursday, September 5, 2013

Pretzel Chicken with Honey Mustard

I LOVE the Cheesecake Factory. 

One of the things I love so much there are their pretzel chicken skewers. They are SO good. I'm fairly sure they are fried so I set out to make a baked version that is equally as yummy. This is a kid and adult pleaser! 

Pretzel Chicken with Honey Mustard
Source: adapted from
Yield: 2 packages of tenders, enough for 6 people

2 packages of chicken tenders (about 1lb per package)
2 cups pretzel crumbs
2 cups panko
1/2 cup EVOO
2 eggs
1/2 cup dijon mustard
1/2 cup honey
1/4 cup water plus 1-2 Tablespoons
1/2 cup flour
Salt and pepper

In a food processor grind up pretzels until they are in very small pieces (but are not turned to dust!). Place in a pie dish.

Over medium heat, toast panko in a DRY pan. Once a golden color, add to the pretzel pieces. Stir together and set aside.

In another pie dish, add your eggs plus 1-2 Tablespoons water. Whisk well.

In a third dish, add flour.

Open your chicken packages, and sprinkle chicken with salt and pepper. Dredge chicken first in flour, then in eggs, then in pretzel mixture. Remove to a non-stick sprayed sheet pan. Once all chicken has been dredged, bake for about 18-22 minutes at 400 degrees. Check internal temp for doneness.

While chicken cooks, make your honey mustard by wiping out the food processor bowl and adding in dijon, honey, 1/4 cup water and EVOO. Pulse until well mixed, season with salt and pepper. Refrigerate until ready to use. Serve alongside chicken.

Need side dish ideas for this meal? I served mine with biscuits, mac and cheese and these delicious brown sugar green beans

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