Don’t call these kid-food. These Pretzel Crusted Chicken Fingers are fun enough for the kids, and delicious enough for the adults. Everyone can enjoy biting into these juicy, mouthwatering strips.
We’ve been talking mash-ups a lot here at Tablespoon lately, and this is a mash-up of my own: pretzels and chicken fingers. Instead of breadcrumbs, the chicken is coated in crushed pretzels, giving it a fabulous, flavorful coating that is so good you barely need to dip it.
Here are the super easy coating ingredients (from top: seasoned flour, beaten eggs, and crushed pretzels):
Of course, dipping is super fun. Really, I am an advocate for dipping. With these Pretzel Crusted Chicken Fingers, I like cheddar cheese dip. You can find it in the chip aisle along with the pretzels. I usually opt for mild cheddar cheese dip, since everyone in the family will eat it. But salsa con queso (salsa with cheese) is another fab option.
Want a different dip? Try honey barbecue sauce or honey mustard. Sweet and sour sauce (aka duck sauce) could work too.
The chicken fingers are fried in well-heated oil, which means they cook up fast and super juicy. Drain them on paper towels before serving. Oh, and for best results, only cook two at a time – because they cook so fast, any more than that takes you away from the pan too long, meaning that some get a little more done.
So, what would you like to dip these babies into?
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.