The Jewish Home | SEPTEMBER 17, 2021 The Jewish Home | OCTOBER 29, 2015
Pretzel Chicken Strips with Jalapeño Honey Serves 4-6 I felt quite ingenious when, ten years ago, I ran out of breadcrumbs and crushed the pretzels my toddler left over from his lunch to coat chicken strips. It made for a delicious coating and I patted myself on the shoulder for that clever move. I did not know it was already a thing; regardless, in my nest it was revolutionary. I upgraded it with a stroke of hot jalapeño honey (it’s barely spicy) and a dipping sauce. It is now complete. And my kids (and I) love it.
Ingredients Chicken » 2 cups salted pretzels » 1 egg, beaten » ½ tsp granulated garlic » ½ tsp granulated onion » ¼ tsp sea salt » ¼ tsp black pepper » 1¼ lb. chicken breast, cut into » ½-inch strips Jalapeño Honey 1 /3 cup honey ½ jalapeño pepper, sliced Dijon Dip » ½ cup mayonnaise » 2 Tbsp Dijon mustard » 1 Tbsp Jalapeño Honey
Preparation Preheat oven to 450°F. Place a wire rack over a rimmed baking sheet. In the bowl of a food processor, pulse pretzels until coarsely crushed, but some larger pieces remain; transfer to a shallow dish. In a large bowl, combine egg, granulated garlic, granulated onion, salt, and pepper. Add chicken; stir to coat. Dredge chicken in pretzel
crumbs; transfer to wire rack. Generously coat with cooking spray; bake until golden and the edges are crisp, 12 minutes. Flip, spray with more oil, and bake for another 10-12 minutes. Prepare the Jalapeño Honey: In a saucepan, heat honey and
jalapeño over medium-low heat until it reaches a light simmer. Remove from heat; steep for 5-7 minutes. Optional: Strain through a sieve to remove jalapeño and seeds. Prepare the Dijon dip: Combine mayonnaise, mustard, and
Jalapeño Honey in a small bowl. To serve: Transfer chicken to a serving platter; brush Jalapeño Honey on both sides. Serve with Dijon dip. Tip: Line the baking sheet with foil for easier cleanup.
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