Are you ready for the Super Bowl? We are always ready for football around here, HH never misses a game if he can help it! Here is a last minute recipe idea for you that is that will please any age! We don’t have a favorite team in this year’s game, BUT it’s a great occasion to get a group together and have a party! These chicken fingers are sure to be a hit with all the fans.
This is what’s on our menu: SWEET & SALTY CHICKEN FINGERS adapted from Miz Helen over at Miz Helen’s Country Cottage
SALLY’S FAMOUS MUSTARD SAUCE from my good friend, Sally, who is also my darling daughter’s MIL. Thanks for sharing Sally!
Here’s some “how to” photos:
All you need are some pretzels, honey roasted peanuts, an egg and chicken tenders
Put the pretzels and nuts into a food processor and pulse until they are evenly ground.
Get it pretty finely ground so it will adhere to the chicken
Dip the tenders into the nut mix, then into the egg wash, then back into the nut mix
and place in into a shallow baking dish that has been sprayed with cooking oil spray. Drizzle with a little Olive oil. At this point you can refrigerate it for baking later. When ready to bake, put into a 350 oven for about 30 minutes.
To make the mustard sauce:
Put the egg, sugar, paprika, and mustard into a bowl and beat together
Add vinegar and beat again, then add slightly cooled butter.
Put into a saucepan and cook over low heat for 5 minutes until thickened. At this point you can serve the sauce or refrigerate it until later.
SWEET & SALTY CHICKEN FINGERS
Ingredients
- 8-10 chicken tenders or boneless skinless chicken breast cut into strips 1/2 inch thick, marinated overnight in buttermilk if possible
- 4 oz stick pretzel with salt
- 4 oz honey roasted nuts
- 1 egg beaten
- 2 tablespoons water
Instructions
- Place pretzels and nuts in a food processor or blender and grind until it is a fine powder. Pour the mix onto a small dish
- In a small bowl mix the egg and the water
- Dip the chicken in the pretzel mix then into the egg and back into the pretzel mix.
- Place in a oil sprayed shallow baking dish and drizzle with a little Olive oil. Refrigerate for a few hours if possible. Bake at 350 degrees for 30 minutes or until done.
- Serves 2-4 for main dish, more for appetizers, depending on how big your eaters are and what else you are having! It’s good hot or at room temperature.
SALLY’S FAMOUS MUSTARD SAUCE
Ingredients
- 1 T Butter
- 1 Egg
- 3 T Granulated sugar
- 3 T Prepared Mustard regular or brown
- 1 tsp Paprika
- 1/2 cup Vinegar regular or cider
Instructions
- Melt butter & set aside
- .In small bowl, with rotary beater, beat egg, sugar, mustard and paprika.
- Add vinegar and beat again.
- Blend into cooled butter.
- Cook, stirring over low heat, just until thickened, about 5 minutes.
- Cool.
- This recipe makes about 1 cup, or one 1/2 pint jar
Notes
Enjoy the game, I hope your team wins!
.The recipe for SWEET & SALTY CHICKEN FINGERS was on the January Paint Bucket as Baked Nutty Pretzel Chicken.
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