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  • Pretzel-Crusted Chicken Tenders with Coconut-Peanut Dipping Sauce

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    Pretzel-Crusted Chicken Tenders with Coconut-Peanut Dipping Sauce
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • the finely crushed pretzels, break thin pretzel sticks (about 2-3/4 ounces to
    • 1/2 cup coconut milk
    • 1/3 cup creamy, natural peanut butter, room temperature
    • 2 tbsp soy sauce
    • 1 tbsp fresh lime juice
    • 1 tbsp brown sugar
    • 1/2 cup cornmeal
    • 2 large eggs
    • 2 tbsp milk
    • 1 tsp Dijon mustard,
    • 1 cup finely crushed pretzels (unsalted or reduced salt)
    • 8 large chicken breast tenders, about 1-1/2 lbs total
    • 2 tbsp peanut oil
    • sea salt
    • freshly ground black pepper

    Directions

    Here’s a kid-friendly, grownup-friendly, flavor-packed chicken dish that

    turns a casual weeknight dinner into something a little special—even though

    it’s a cinch to make.

    The combination of peanut butter and coconut milk makes the taste buds

    happy. Soy sauce, lime juice, and brown sugar bring the salty, sour, sweetness

    to the dip. Just add crispy-outside, juicy-inside chicken tenders, and dinner is

    on the table in less than half an hour.

    Tip: To make

    the finely crushed pretzels, break thin pretzel sticks (about 2-3/4 ounces to

    equal a cup crushed) into small pieces before adding to the food processor.

    Then grind until slightly powdery with a few small bits remaining:

    Crust Ingredients

    Preparation

    Preheat the oven to 375° F. Line a large, shallow baking

    pan with parchment paper.

    Combine the coconut milk and next 4 ingredients (through

    brown sugar) in a bowl, stirring well to combine. Set aside.

    Coconut-Peanut Dipping Sauce Spread the cornmeal on a large plate or in a baking dish.

    Whisk the egg, milk, and mustard together in a shallow bowl. Spread the

    pretzels on another large plate or in another baking dish.

    Press both sides of each chicken tender in the cornmeal.

    Dip each in the egg mixture, letting excess drip off. Roll each tender in the

    pretzels, coating all sides.

    Chicken Tenders Rolled in Cornmeal Dipped in EggRolled in Pretzels Ready to Cook Heat a large, ovenproof skillet over medium heat and add the oil,

    swirling to coat. Season the chicken with salt and pepper and add to the pan. Cook

    until golden brown on the bottom, 4-5 minutes.

    Turn the tenders over and transfer the skillet to the oven. Bake until the pretzel coating is golden and crispy and

    the chicken is just cooked through, 10-12 minutes, depending on thickness.

    Tenders Beginning to Cook After TurningBaked Tenders

    Transfer

    the tenders to a serving platter and divide the dipping sauce into individual

    bowls to serve alongside.

    Pretzel-Crusted Chicken with Coconut-Peanut Dipping Sauce

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