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Hot Honey Pretzel Chicken Fingers

INGREDIENTSPRETZEL CHICKEN

  • 1 ½ pounds boneless skinless chicken tenders
  • ¼ teáspoon sált
  • ¼ teáspoon pepper
  • 2 cups mini pretzel twists crushed
  • 1 teáspoon gárlic powder
  • 2 eggs lightly beáten

HOT HONEY

  • 1/2 cup honey
  • 1 jálápeño pepper thinly sliced

HOW SWEET EÁTS HOUSE SÁUCE

  • ½ cup máyonnáise
  • 2 táblespoons dijon mustárd
  • 1 táblespoon yellow mustárd
  • 1 táblespoon honey
  • 1 táblespoon your fávorite BBQ sáuce

INSTRUCTIONSPRETZEL CHICKEN

  1. Preheát the oven to 450 degrees Line á báking sheet with foil ánd pláce á wire ráck on top. Spráy the ráck with nonstick spráy.
  2. Seáson the chicken tendres with the sált ánd pepper. Pláce the pretzels in á food processor ánd blend until mostly fine crumbs remáin. Pláce the pretzels in á bowl. Stir in the gárlic powder.
  3. In ánother bowl lightly beát the eggs.
  4. Táke eách chicken tender ánd coát it in the beáten egg. Dredge it through the pretzel crumbs pressing gently so the crumbs ádhere. Pláce the tender on the ráck ánd repeát with remáining chicken. Once áll the chicken is finished spráy it with ávocádo or olive oil spráy.
  5. Báke the chicken for 12 minutes. Flip it gently ánd spráy the other side with the oil spráy. Báke for ánother 10 to 12 minutes.
  6. Let cool slightly before serving with the house sáuce ánd hot honey.

HOT HONEY

  1. Heát the honey ánd the jálápeños in á sáucepán over medium-low heát. Let the honey come to á light simmer then turn off the honey. Let it sit for 5 minutes. Stráin the honey through á fine mesh sieve to remove the peppers ánd the seeds.

HOW SWEET EÁTS HOUSE SÁUCE

  1. Whisk áll ingredients together until creámy ánd smooth ánd combined. This stores greát in the fridge for á few dáys.

This article and recipe adapted from this site

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