Pretzel Crusted Honey Mustard Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 ½ cups vegetable oil for frying (approx)

6-8 chicken breasts (thinly sliced)

salt and pepper (just a pinch on each side)

2 eggs

1 tbsp mustard

1 tbsp honey

3-4 cups salted pretzels (blended fine)

1/4 cup dijon mustard

1/4 cup mayo

1/4 cup honey

1 tsp regular mustard

1/2 small lemon (juiced)

1 tsp red pepper flakes

salt to taste

Directions

Begin by preparing your chicken breasts and pound out into 1/4 inch pieces. *You dont want them too thick or they won't fry the way we need them too, so the thinner the better!

Season lightly on each side with salt and pepper.

Pulse your pretzels in a blender and get at least 85% of the pretzels into a powder/breadcrumb form. *You don't want the pretzel breadcrumbs to be too chunky as they can burn a lot easier (please read blog post above for more tips/details).

Grab 2 medium sized bowls. Add your breadcrumbs/pretzels to one, and prepare your egg mixture ingredients in the second. Mix well.

Get your chicken in the egg bath, coating on both sides, then dredge in the pretzel crust. Press down ensuring all pieces are stuck to the chicken and all sides are covered evenly. Repeat.

To a large frying pan add you oil. You need enough oil that the chicken is almost covered entirely.

Set to a medium/high heat, and once hot enough, shake off any excess crust from your chicken before adding them to your pan. You may need to work in batches to prevent the pan from becoming too crowded.

Fry on each side on medium/high heat for about 3 minutes, or until chicken is cooked through.

Transfer to a wire rack and let cool for 2-3 minutes while you prep your hot honey mustard.

Grab a small bowl and mix together the dressing ingredients. Taste and adjust accordingly.

Pour dressing over the chicken and enjoy right away!