1/4 cup light or regular mayonnaise
14 cup Dijon mustard
1 1/4 pounds chicken tenders
3 cups hard sourdough pretzel nuggets (You can use Snyder's or
Hanover Sourdough Nibblers)
FOR THE DIPPING SAUCE:
2 tablespoons whole grain mustard
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1. Whisk together the mayonnaise and mustard in a small bowl. Place the chicken tenders in a shallow dish and pour the mixture over them, turning them to coat. Let the tenders sit for 15 minutes.
2. Put the pretzels in a gallon-size zip-lock freezer bag. Crush them with a rolling pin until the nuggets are a mix of coarse crumbs and pea-sized chunks. Transfer roughly two-thirds of the pieces to a shallow dish.
3. Heat the oven to 425ยบ. Line a large baking sheet with aluminum foil and spray it lightly with cooking spray. Coat the chicken tenders in the pretzel crumbs. Add some of the reserved pieces to the dish of crumbs after every 3 to 4 tenders to keep the coating crunchy. Arrange the tenders on the baking sheet and spray them lightly with cooking spray. Bake until they are just cooked through, about 18 minutes.
4. Whisk together all of the dipping sauce ingredients in a small bowl until well blended. Dip chicken tenders into sauce. Serves 6.
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