Loading Video...

Pretzel-Crusted Chicken Fingers with Curry Ketchup

Save Recipe
  • Level: Easy
  • Total: 31 min
  • Active: 31 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a small bowl, whisk together the ketchup, curry powder and fennel pollen. Set aside to let the flavors relax as you prepare the chicken.
  2. Slice the chicken breasts at a slight angle, about 1/3-inch thick, making 4-inch-long chicken fingers. Place the flour, eggs and pretzel crumbs in three separate shallow bowls. Season the flour and egg each with 1/4 teaspoon salt. Working one at a time, dip the chicken fingers in the flour, then in the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.
  3. Heat a large skillet over medium heat. Add 1/4 cup of the oil to the pan. When hot, add half of the chicken fingers -- the chicken should begin to sizzle gently when it hits the pan. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel-lined plate. Repeat with the remaining oil and chicken fingers, wiping out the pan between uses.
  4. Serve warm with the curry ketchup for dipping.
Gabriela Rodiles

French Onion Soup Dip

45m Easy 98%
CLASS
Michael Solomonov

Crispy Chicken Wings

10m Intermediate 97%
CLASS
Martha Stewart

Gougeres

28m Easy 99%
CLASS
12m Intermediate 100%
CLASS

30m Easy 98%
CLASS
Dana Beninati

Shortcut Latkes

25m Easy 100%
CLASS