- Todd English born (1960)
Honey Mustard Chicken Tenders
- 24 chicken tenderloins, or 6 chicken breasts cut up into 4 equal strips
- 1 1/2 Cup flour
- 3 eggs, beaten
- 2 Cups crushed honey mustard pretzels
- Salt and pepper, to taste
Skip the dipping sauce next time you make chicken tenders and coat them in honey mustard pretzels instead. You’ll add flavor and crunch and still get to lick your fingers clean when you’re done.
Season the chicken tenders with salt and pepper to taste. Place the flour, eggs, and pretzels in 3 separate bowls or shall dishes. First dredge the tenders in the flour, then the eggs, and then the pretzels.
Heat about 2 inches of the oil in a large skillet to 350 degrees. Fry the chicken tenderes until golden brown and cooked through, about 6-8 minutes.