This recipe is liked by 1 person(s). |
Pretzel-peanut crusted chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Tired of regular chicken cutlets? Try this crunchy twist on your chicken dinner! Serve this with Smashed Sweet Potatoes with Honey on the side. Print Share: Comment on this recipe Ingredients | |
1 bag | salted pretzels, any shape |
1/2 cup | coarsely chopped honey-roasted peanuts |
3 sprigs | fresh thyme, leaves removed |
Salt | |
pepper | |
2 | eggs |
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling
Preparation
Preheat oven to 300°F
Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.
Crack and beat 2 eggs in a second shallow dish with a splash of water.
Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.
Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.
Serve topped with a drizzle of honey mustard or barbecue sauce and Smashed Sweet Potatoes with Honey alongside.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe