Pretzel-Crusted Chicken Fingers with Curry Ketchup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 826
- Total Fat
- 36
- Saturated Fat
- 3
- Carbohydrates
- 88
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 39
- Cholesterol
- 163
- Sodium
- 1396
- Total: 31 min
- Active: 31 min
Ingredients
1/2 cup ketchup
1 teaspoon Madras curry powder
1/4 teaspoon fennel pollen
1 pound boneless, skinless chicken breast
1/2 cup flour
2 eggs, beaten
1 1/2 cups ground pretzels
1/2 teaspoon kosher salt
1/2 cup grapeseed or vegetable oil
Directions
- 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.
- 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.
- 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.
- Serve warm with the curry ketchup for dipping.