We love a good fried chicken sandwich, and this is one of the best ones out there. Coat your chicken in crushed pretzels and fry for a few minutes on the stove for the crispiest outer coating, then finish it off in the oven.
Time:
- Bake: 10 mins
- Total: 30 mins
- Prep: 20 mins
- Servings: 6
- Yield: 6 sandwiches
Ingredients
- 2 ½ cups mini pretzel twists
- ⅓ cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds chicken breast tenderloins
- ⅓ cup coarse ground brown mustard
- ½ cup vegetable oil
- 6 pretzel buns, split
- Honey (optional)
Directions
Step 1
Preheat oven to 350°F. Line a baking sheet with foil. Place pretzels in a food processor. Cover and pulse until a powder forms.
Step 2
In a shallow dish stir together pretzel powder, flour, garlic powder, salt, and pepper. Spread chicken with mustard; dip in pretzel mixture, turning to coat.
Step 3
In a 12-inch heavy skillet heat oil over medium-high. Add chicken; cook 4 to 6 minutes or until browned, turning once. Transfer to prepared baking sheet. Bake 10 minutes or until chicken is done (165°F). Divide chicken among buns spread with additional mustard. If desired, drizzle chicken with honey.
Nutrition Facts
Per Serving: 566 calories; fat 18g; cholesterol 83mg; saturated fat 2g; carbohydrates 64g; mono fat 2g; poly fat 7g; insoluble fiber 3g; sugars 4g; protein 35g; vitamin a 26IU; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 9.7mg; vitamin b6 0.7mg; folate 18.8mcg; vitamin b12 0.2mcg; sodium 914mg; potassium 354mg; calcium 7mg; iron 4mg.
Source: Better Homes & Gardens Test Kitchen
