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Pretzel Crusted Chicken Fingers

scaron Recipe by

Pretzel Crusted Chicken Fingers

Love pretzels? Love chicken fingers? These fabulous breaded chicken strips combine both. Serve them with cheese sauce, honey mustard, barbecue or whatever you like. 4 Items

(1 comment)
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 0


cups thin pretzels
large eggs, lightly beaten
cup all-purpose flour
1 1/2
lbs chicken tenders
and pepper, to taste


  • 1 In a deep skillet, add about 1/4 inch of canola oil. Heat over just below medium heat for 15 minutes.
  • 2 Add the pretzels to the bowl of a food processor and pulse until most of the mixture is pulverized (you'll want to leave some small-ish pieces). Transfer to a bowl.
  • 3 Add the eggs to another bowl, and the flour to a third bowl. Season the flour with salt and pepper, and mix well.
  • 4 Once the oil is hot, rinse the chicken tenders in cool water. Then, dredge into flour, then egg, then the pretzel mixture. Place into the skillet. Cook for 2-3 minutes per side, until golden outside and cooked through. For best results, only cook two tenders at a time. Repeat these steps until all of the strips have been cooked.
  • 5 Transfer the cooked tenders to a paper towel-lined plate.
  • 6 Serve with your dipping sauce of choice.

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