Photo by T. Mike Fletcher
Makes 4 servings
3 cups pretzel sticks
1 cup flour
2 eggs, beaten
1 teaspoon hot sauce—or more if you like hot food
4 6-ounce chicken breast halves
¼ cup vegetable oil
Place the pretzels in the bowl of a processor and process until
finely crushed. Set aside. There should be about 1 1/3 cups.
Preheat oven to 350 degrees. Place the flour in one bowl, eggs and hot sauce in another bowl, and pretzel crumbs in another. Dredge a chicken breast in flour, then in egg, and finally coat with pretzel crumbs. Set on a plate.
Heat the oil in a sauté pan until very hot but not smoking. Quickly brown the chicken on both sides. Watch carefully as the pretzels will overbrown quickly. Transfer to a jelly roll or half-sheet pan and bake for 20 minutes. Serve immediately with honey mustard sauce (below).
Honey Mustard Sauce
½ cup honey
¼ cup mustard
Whisk together.
Note: This also makes a great appetizer. Cut each chicken breast into three pieces lengthwise. Alternately, cut into approximately 1-inch pieces. Continue as above. Bake 15 to 17 minutes.
By Helen Fletcher, The Ardent Cook
