Pretzel Crusted Chicken Tenders
- 2 lbs chicken tenders or boneless breasts cut into strips
- 3 or 4 cups of pretzels
- 2 large eggs
- ½ cup milk
- 1 cup flour
- ¼ cup favorite dry rub
- Salt and pepper
- Sauce for dipping
- 1 cup vegetable or canola oil for frying
Set up 3 deep dish plates for (1) flour, (2) eggs mixed with milk and (3) crushed pretzels. Blend or food process pretzels to a rough crumb mixture. It should be a mix of fine and coarse crumbs. Place pretzel crumbs in third deep dish.
Heat oil in a deep skillet or sauté pan over medium heat. Should be about 340 degrees or just starting to shimmer.
Season chicken with a little dry rub. Dredge in flour, shake off excess flour and then coat with egg mixture. Finally, dredge through pretzel crumbs. Place 2 or 3 pieces in pan at a time. Cook about 2 minutes per side. If they brown too fast, turn heat down a little. Place on rack over pan or paper towels to drain. Taste test for salt and pepper. Serve with dipping sauce of choice.
Crispy Oven Baked Wings
- 4 -5 lbs chicken wing pieces
- 2 tbs baking powder
- 1 tsp kosher salt
- 1 cup frank’s original red hot sauce
- 2/3 cup melted butter or margarine
Preheat oven 250F.
Mix dry wings in a large mixing bowl with 2 tbs baking powder and tsp of kosher salt. Set a wire rack in a large baking sheet and spray with nonstick spray. Place wings skin side up leaving a little space between each one. Roast in 250 oven for 30 minutes. Increase heat to 425 and roast 45-50 minutes until golden and crispy.
While wings are cooking melt butter over low heat and mix with hot sauce. When wings come out of oven, allow to cool several minutes, then toss with sauce.