This was a strangely yummy meal.
I found it in Family Fun magazine (somehow I got on a free mailing list). I was intrigued by it and decided to make it. It’s not something we would make everyday, but it was pretty yummy and definitely unique.
Pretzel Chicken with Honey Mustard Dipping Sauce
1/4 cup light mayonnaise
1/4 cup Dijon mustard
1 1/4 pounds chicken tenders
3 cups hard sourdough pretzel nuggets
3 tbsp. light mayonnaise
2 tbsp. whole grain mustard
2 tbsp. honey
1 tbsp. Dijon mustard
1 tsp. fresh lemon juice
1. Whisk mayonnaise and mustard in a small bowl. Place the chicken tenders in a shallow dish and pour the mixture over them, turning to coat. Let the tenders sit for 15 minutes.
2. Put the pretzels in a gallon-size ziplock freezer bag. Crush 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 oven to 425 degrees. Line a large baking sheet with aluminum foil and spray it lightly with cooking spray. Dredge tenders through pretzel crumbs. Add some of 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 lightly with cooking spray. Bake until cooked through, approximately 18 minutes.
4. Whisk together all the kipping sauce ingredients until well blended.