These chicken strips are that perfect balance of sweet n’ salty. They kind of remind me of the Cap n Crunch Chicken Strips from Planet Hollywood. . .I love those things! We had these with super yummy grilled zucchini and I’ll share that simple recipe with you also.
Yields: 16 strips
4 boneless, skinless chicken breasts, sliced into 4 strips
1 C flour
1 t salt
1/2 t pepper
2 T honey
2 T Dijon
1/2 bag hard pretzels (I used jumbo pretzels just because it’s what I had in the pantry but you can use any pretzel you have on hand)
1 T sugar
Pour flour, salt, & pepper in a large plastic bag, add 4 strips of chicken at a time, and shake to coat the chicken. Repeat until all the chicken is done.
In a large dish that will hold all the chicken, whisk together eggs, honey, & Dijon. Place the floured chicken into the dish and allow to sit while you prepare the pretzels crumbs.
I pulsed my pretzels and sugar in a food processor until they formed a crumb mixture. You could easily just stick the pretzels & sugar in a plastic bag and pound them into crumbs but be gentle because the coarseness of the pretzels, salt, and sugar tend to tear through the bag. Either way you choose to make your crumbs, place them in a plastic bag and add 4 chicken strips at time to coat the chicken.
At this point you can freeze some or all the chicken strips to bake on a later date. For cooking the chicken strips, set them on a sprayed sheet pan and bake in the oven at 375 for 10 minutes on each side. Serve with honey-mustard sauce.
2 zucchini, sliced lengthwise into 4 strips
2 T extra-virgin olive oil
1/4 C parmesan cheese
1 t garlic powder
S&P, to taste
Place zucchini strips in bowl and toss with oil, cheese, and seasonings. Grill zucchini about 3-4 min per side.