Recipe courtesy of Ree Drummond
Pretzel-Crusted Chicken Strips
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1148
- Total Fat
- 68 g
- Saturated Fat
- 15 g
- Carbohydrates
- 111 g
- Dietary Fiber
- 6 g
- Sugar
- 26 g
- Protein
- 27 g
- Cholesterol
- 82 mg
- Sodium
- 2180 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1148
- Total Fat
- 68 g
- Saturated Fat
- 15 g
- Carbohydrates
- 111 g
- Dietary Fiber
- 6 g
- Sugar
- 26 g
- Protein
- 27 g
- Cholesterol
- 82 mg
- Sodium
- 2180 mg
Ingredients
Directions
- 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.
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