This recipe is a result of my planning to enter a chicken recipe contest. Although I never got around to actually entering the contest, my work on the recipe was not lost as it is a big hit with my family.
These are on my Super Bowl day menu. When served with beer cheese dip (recipe in a later post), these are my idea of the quintessential football game…or any game for that matter…food.
: Pretzel and Honey Chicken
1 to 1 1/2 lb. chicken tenders or skinless chicken breasts cut into nuggets
1/2 c. honey
2 Tbsp. water
2 – 3 tsp. mild vinegar (rice, champagne, etc.)
Season salt, to taste
3/4 c. all-purpose flour
3/4 to 1 c. crushed thin, hard pretzels
canola oil (amount depends on whether you pan or oven fry)
Place honey, water, and vinegar in a shallow baking dish.
Place in microwave for 10 seconds on high to warm honey.
Mix well.
Lightly season chicken pieces with season salt.
Place as much chicken as will fit easily and allow to soak for at least 10 minutes, turning half way through soaking time.
Mix additional season salt and flour in a zip storage bag (or in another shallow dish).
Crush pretzels in a storage bag or place crushed pretzels in a storage bag (or in another shallow dish).
Place enough oil in a skillet that it entirely coats the bottom and is about 1/4 of an inch deep. Heat skillet over medium/medium high (approx. 350 degrees F).
Preheat oven to 350.
If you are oven frying the chicken, cover baking sheet with foil and lightly brush with oil.
Remove chicken one or two pieces at a time, place in flour mixture, coat with flour, and shake to remove excess.
Gently dip floured chicken in the honey mixture just to get both sides wet.
Put dipped chicken in crushed pretzels and coat.
Carefully place coated chicken in skillet or on baking sheet. Do not overcrowd.
Cook either in skillet or oven until golden brown and chicken is no longer pink in the center ( at a safe internal temp.)
If chicken has not cooked completely when it is browned, place on baking sheet and finish in the oven.
Remove finished to towel lined plate or tray.
Repeat until all chicken is cooked.
Serve warm.
Very thin chicken breasts (cutlets) could be used instead of tenders or nuggets.
