Pretzel-Crusted Chicken Tenders With Honey Mustard Caramel
★★★★★
PREP TIME
50 minutes
COOK TIME
30 minutes
SERVES
4 to 6
Ingredients
2 pounds
boneless chicken tenders
1/2 cup
cornstarch
2 teaspoons
kosher salt, divided
1
large egg
1/2 cup
whole milk
2 teaspoons
garlic powder
2 teaspoons
mustard powder
1/2 teaspoon
freshly ground black pepper
1
(16-ounce) bag pretzels (gluten-free or traditional), crushed
1/2 cup
granulated sugar
2 tablespoons
unsalted butter
1/4 cup
honey
1/4 cup
heavy cream
1/2 teaspoon
crushed red pepper flakes
1/2 cup
granulated sugar
2 tablespoons
unsalted butter
1/4 teaspoon
kosher salt
Instructions
- Whisk together the cornstarch and 1 teaspoon salt in a bowl.In another bowl, whisk together the egg and milk. In a third bowl, stir together the crushed pretzels, spices, and remaining teaspoon of salt.
- Pat the chicken dry. Dredge a chicken tender in the cornstarch mixture, then dip it into the milk mixture. Then add it to the bowl with the pretzels, pressing them into the chicken to get a good, even coat. Transfer each chicken piece to a plate until they are all properly coated. Let rest at room temperature for 30 minutes.
- Heat 3 inches of oil in a large, tall-sided pot. Be sure to leave plenty of room for the oil to bubble up. When the oil reaches 350°F, carefully add 3 to 4 chicken tenders. Fry until the exterior is deep in color and the chicken is cooked through, about 4 minutes.
- Transfer the chicken to platter and sprinkle with flaky salt while they are still hot. Serve the chicken with the honey-mustard caramel sauce.
Chicken tenders
- In a medium bowl, whisk together the honey, cream, mustard, and pepper.
- In a small sauce pot set over medium-low heat, add the sugar in an even layer, and let cook until reddish-brown around the edges. Using a heat-proof spatula, gently drag the liquified, browned sugar to the center of the pot until all is molten.
- Remove from the heat, and carefully add in the honey mixture (be careful—the liquid will bubble up furiously!). Return the pot to medium-low heat, and whisk vigorously to bring the caramel together. Once smooth, let gently simmer until slightly thickened, about 3 minutes.
- Remove from heat and stir in the butter and salt. Let cool slightly.
Honey mustard caramel
