AWESOME PRETZEL CHICKEN TENDERS WITH SPICY HONEY DIJON SAUCE
Steps:
- In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
- Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.
- In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.
- Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.
- In a small food processor, combine all ingredients. Refrigerate until ready to use.
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
PRETZEL CHICKEN WITH BEURRE BLANC SAUCE
This recipe is from one of our favorite restaurants. We usually only go there on special occassions, as it's quite the pricey place!! I couldn't believe my eyes, when I found this recipe in our local paper. I have since made it and it's absolutely wonderful.
Provided by Boca Pat
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Stir pretzel crumbs, bacon bits, cheese, parsley, salt & pepper together well in a bowl large enough to let you dip chicken breasts into it. Set aside.
- In another bowl large enough to dip chicken breasts, whisk together batter mix & beer.
- If mixture seems too thick--it should be the consistency of very lightly whipped cream--add a little more beer a tablespoon at a time.
- Preheat oven to 375 degrees.
- Heat butter& oil in lge skillet over medium-high heat.
- Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture.
- Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through.
- Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more.
- TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat.
- Add shallots & saute 2 minute.
- Add wine & chicken base. Stir to dissolve base.
- Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated.
- Stire in heavy cream & return to a simmer.
- Mix cornstarch & water together.
- Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it.
- Simmer another 1 or 2 minutes.
- If using mustard, stir in during last minute of simmering.
PRETZEL-COATED CHICKEN THIGHS WITH PINEAPPLE DIPPING SAUCE
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400 degrees F. Line 2 baking sheet with heavy-duty foil; place a cooling rack on one of the pans.
- 2. Pulse the pretzels in a food processor until finely ground. Pour the pretzel crumbs onto the baking sheet without the cooling rack. Add the panko and olive oil and stir to combine. Bake, stirring once, until the crumbs are slightly brown, about 5 minutes; allow the crumbs to cool.
- 3. Pour the flour onto a large piece of foil. Whisk together the buttermilk, 1/4 cup of the mustard, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the chicken thighs on both sides with a pinch of salt and pepper. Set up a breading station, starting with the chicken and followed by the flour, the buttermilk mixture, the pretzel crumb mixture and the pan fitted with a rack.
- 4. Dredge each piece of chicken first in the flour, then in the buttermilk mixture and then in the pretzel crumb mixture, making sure to press the pretzel coating into the chicken; place the chicken pieces on the rack. Bake until the chicken is brown and crispy, about 35 minutes, flipping the pieces halfway through cooking. Let cool 10 minutes, flipping the pieces halfway through so they stay crisp on both sides.
- 5. While the chicken cooks, put the pineapple chunks with their syrup, the remaining heaping tablespoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and cook over medium heat until the sauce is slightly thickened and resembles apple sauce, about 5 minutes. Set aside to cool slightly.
- 6. Place the chicken on a serving platter along with the pineapple dipping sauce. Be sure to serve the chicken in one even layer so the breading does not steam. Sprinkle both the chicken and the sauce with the chopped chives.
BEURRE BLANC
Make and share this Beurre Blanc recipe from Food.com.
Provided by crosslt
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Reduce the vinegar, wine, shallots, salt and pepper in a saucepan over medium heat to 1/4 cup mixture of solids and liquids.
- Cool the mixture to 140°F
- Place the saucepan with the reduced shallot/wine mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
- Strain the sauce into a sauceboat and serve immediately.
Nutrition Facts : Calories 328.6, Fat 34.5, SaturatedFat 21.9, Cholesterol 91.5, Sodium 6.9, Carbohydrate 2.2, Sugar 0.2, Protein 0.6
CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE
Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
- In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.
Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 2.2 milligram of sodium
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