Chicken fingers are a staple children’s food. It’s rare to find a restaurant kid’s menu without them. When doing the weekly menu planning I try to find at least one recipe that I know the kids will really enjoy. I’m not always successful in my endeavors. However, when I made these pretzel chicken fingers a couple of weeks ago they were a big winner! These are super kid-friendly and tasted good. My daughter helped with the preparation of these and enjoyed banging the pretzels into crumbs. The pretzel coating gives the chicken a nice salty, crunch. The combination of flavors in the dipping sauce helped make the dish a little more adult friendly, although the kids enjoyed it as well. I served these with some fries and veggies to complete the meal.
Pretzel Crusted Chicken Fingers with Curried Honey Mustard Dipping Sauce
Recipe adapted from Mika’s Pantry
1 lb. boneless chicken breasts, cut into
1/4 cup flour, for dredging
Salt and pepper
4 1/2 cups pretzels, crushed
1 egg, beaten
Curried Honey Mustard Dipping Sauce:
½ cup mayo
2 tablespoons yellow mustard
½ teaspoon garlic powder
1 tablespoon white vinegar
2 tablespoons honey
½ teaspoon curry powder
Salt and pepper, to taste
Combine all of the ingredients in a small bowl, mixing well.
1. Heat oil in a large skillet over medium-high heat.
2. While oil is heating, place flour, eggs and pretzel crumbs into 3 separate bowls.
3. Dip chicken pieces into the flour, the egg and then the crushed pretzels.
4. When the oil is heated, place the chicken pieces in the pan and cook 3-4 minutes. Turn chicken over and cook 3-4 more minutes until heated through.
4. Place the chicken on paper towels to drain. Serve warm with the dipping sauce.