PRETZEL-CRUSTED CHICKEN TENDERS

Pretzel-Crusted Chicken Tenders image

This recipe, a kid pleaser, is from John Mitzewich at the About.com site. Chicken tenders are marinated in a tasty concoction then coated with coarse pretzel pieces. They are baked, not fried. Adults will like this tasty finger food, too!

Provided by Lorraine of AZ

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
2 tablespoons Dijon mustard, plus additional
1 tablespoon orange marmalade
2 tablespoons rice vinegar, plus additional
salt and pepper
1/2 cup buttermilk
2 -3 cups coarse pretzel crumbs
vegetable oil
2 tablespoons melted butter (or more)

Steps:

Slice the chicken breasts lengthwise into 4 or 5 strips.
In a large plastic bag, combine the 2 tablespoons Dijon mustard, orange marmalade, 2 tablespoons rice vinegar, salt and pepper, and buttermilk. Mix and add chicken strips. Allow to marinate about 20 minutes, no longer than 30 minutes because after that the chicken will start to "cook.".
Meanwhile, place pretzels in another large plastic bag and smash them into coarse crumbs (Mitzewich used pretzel sticks). You will need 2-3 cups. Place the crumbs in a shallow bowl.
Remove the chicken from marinade, letting the excess marinade drain off.
Add a few chicken strips to the crumbs and press the crumbs into the chicken.
Oil a baking sheet and place coated strips on sheet. Repeat coating procedure with remaining strips.
When all the strips are on the baking sheet, drizzle the melted butter over them. The more butter you use here, the browner and richer the finished strips will be.
Bake in a preheated 400 degree F. oven 20-30 minutes.
Thin some additional Dijon mustard with additional rice vinegar and drizzle this mixture over the cooked chicken.

Nutrition Facts : Calories 854.8, Fat 14.3, SaturatedFat 6.4, Cholesterol 113.2, Sodium 2367.2, Carbohydrate 127.8, Fiber 4.9, Sugar 10.4, Protein 53.8