One of my favorite meals my mom would make when I was a kid, was fried chicken tenders. Which sometimes she would turn into Chicken Parmesan. But I liked them without all the sauce and cheese, just little chicken fried tendies ((with homemade honey mustard)). And if I was lucky, there were leftovers for the thermos to bring to school the next day. I added a little twist to this batch and there were no leftovers. I would call that a successful dinner.
This was another one of H’s requests “Pretzel Chicken Tenders”. I served them with roasted purple sweet potatoes from Misfits Market, and glazed carrots with coconut sugar and cinnamon.
Ingredients:
Small pack of chicken tenders ((mine was less than 2 lbs)) trimmed
2 eggs
3 Tbl Favorite tangy BBQ
Whisk BBQ into your eggs, and marinade your chicken bites for one hour ((This will tenderize your chicken, if you do not have an hour, marinade while you smash the pretzels))
¼ Lb of pretzels ((add to Ziplock bag and smash with rolling pin, or pulse in a food processor))
1 Tbl granulated garlic
½ Tbl granulated onion
1 tsp smoked paprika
1 tsp mustard powder
1 tsp parsley flakes
Line a cookie sheet with foil and then parchment paper ((The raw chicken will go on top of parchment and as you cook you can pick up the parchment and put on the foil- or you can get two pans))
Directions
Mix your pretzel crumbs and seasonings together in a shallow dish for dredging
In batches dip chicken bites into the pretzels, press in on either side
Once you have a tray full of pretzel covered chicken, place into the fridge to let set ((This helps keep the breading attached to the chicken, if you don’t have time it is okay to skip this step))
I usually prepare my sides and then go back to my chicken.
Add enough oil to fill the bottom of the cast iron skillet
Once the oil is hot ((you may start to see little bubbles around the edge of the pan))
Fry for a minute or two until golden brown
Once all the chicken has been cooked, place in the oven at 400 for an additional 5 minutes ((Increase cooking time in pan and in the oven if they are bigger pieces, I choose to cut them small for this so the pretzel coating did not burn))
Glazed Cinnamon and Garlic Carrots
½ Lb carrots peeled and sliced on a bias
1 swirl of EVOO
1 tsp butter
4- 6 Cloves of garlics, skins removed and smashed
1 tsp cinnamon
Paprika
Salt and Pepper
2 Tbl coconut sugar
½ cup water
Directions
Add the oil and smashed garlic to the cast iron skillet
Sauté until fragrant
Add the carrots and sauté
Add cinnamon and a sprinkle of paprika, a little salt and pepper
Add the coconut sugar and water simmer until the carrots are cooked through and the water is gone ((I like my carrots a little al dente
Roasted Sweet Potatoes
Whole baby (purple) sweet potatoes
EVOO
Cinnamon
Garlic
Onion
Paprika
Salt and pepper
Toss the potatoes with oil and seasonings, roast at 400 for 25-40 minutes depending on the size of your potatoes
Serve with your favorite dipping sauce- we love honey mustard. I do not really measure, just add a bunch of honey, a little Dijon, some yellow mustard, garlic powder, salt, pepper, and a little squeeze of lemon juice. Then let chill in the fridge
Happy Cooking!
If you are looking to try Misfits Market for fresh Organic Produce use code COOKWME-HM7AJW for 25% off your first box today!
((Not located in all states))
