My kids loved crumbed chicken, our favourite breadcrumb is the Japanese Panko crumbs.
But I was watching TV one day and this recipe came on, it looked like something my kids would eat. I have previously tried polenta crumbed chicken and cornflake crumbed chicken and both although okay, I really didn't love it. This however, I loved. The crumbs are crisp and tasty and rather enjoyable. My kids loved this and I've served it to a few of their friends and it has been a hit with them also.
As fo leftovers, if there is any, these are quite nice cold also.
I find 1 chicken breast will use up approximately 1 x 200g packet of crushed pretzels.
I also like to have an extra bag of pretzels in case I need it or I use panko breadcrumbs if I fall short, as my kids like the crispness of panko breadcrumbs also.
The original recipe serves the sauce with Madras Curry Powder in it, I haven't tried it, so that is up to you if you want to give it a go. But to 1/2 cup of ketchup you would add 1 teaspoon of curry powder.
So if you are looking for a quick meal for you or the kids, this one we really liked, hope you do to.
But I was watching TV one day and this recipe came on, it looked like something my kids would eat. I have previously tried polenta crumbed chicken and cornflake crumbed chicken and both although okay, I really didn't love it. This however, I loved. The crumbs are crisp and tasty and rather enjoyable. My kids loved this and I've served it to a few of their friends and it has been a hit with them also.
As fo leftovers, if there is any, these are quite nice cold also.
I find 1 chicken breast will use up approximately 1 x 200g packet of crushed pretzels.
I also like to have an extra bag of pretzels in case I need it or I use panko breadcrumbs if I fall short, as my kids like the crispness of panko breadcrumbs also.
The original recipe serves the sauce with Madras Curry Powder in it, I haven't tried it, so that is up to you if you want to give it a go. But to 1/2 cup of ketchup you would add 1 teaspoon of curry powder.
So if you are looking for a quick meal for you or the kids, this one we really liked, hope you do to.
Recipe
Recipe adapted from a Giada De Laurentiis recipe
1 large chicken breast
1 x 200g packet Pretzels
1/2 cup flour
2 eggs, beaten
2 tablespoons milk
Salt and pepper, to taste
Vegetable oil, for frying
Tomato sauce, to serve
1 large chicken breast
1 x 200g packet Pretzels
1/2 cup flour
2 eggs, beaten
2 tablespoons milk
Salt and pepper, to taste
Vegetable oil, for frying
Tomato sauce, to serve
As per notes above, if you are going to try adding Madras Curry Powder to the tomato sauce, do so now, so the flavours blend together. If no, continue with the chicken.
Place the pretzels in a food process and blitz, you want it to be coarsely chopped, with a small amount of fine crumbs.
Slice the chicken breast at a slight angle, about 6-8mm thick making long chicken fingers.
Place the flour in one bowl, the eggs and milk (whisked) in a second bowl and the pretzel crumbs in a third bowl.
Season the flour and eggs each with 1/4 teaspoon salt, and season with pepper, to taste.
Working one at a time, dip the chicken fingers in the flour, then the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.
Heat a large frying pan over medium heat. Add enough oil to cover the surface of the pan. When hot, add half of the chicken fingers, it should start to sizzle gently immediately. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper towel lined plate. Repeat with the remaining chicken fingers, add more oil, if needed.
Serve immediately with tomato sauce.
Place the pretzels in a food process and blitz, you want it to be coarsely chopped, with a small amount of fine crumbs.
Slice the chicken breast at a slight angle, about 6-8mm thick making long chicken fingers.
Place the flour in one bowl, the eggs and milk (whisked) in a second bowl and the pretzel crumbs in a third bowl.
Season the flour and eggs each with 1/4 teaspoon salt, and season with pepper, to taste.
Working one at a time, dip the chicken fingers in the flour, then the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.
Heat a large frying pan over medium heat. Add enough oil to cover the surface of the pan. When hot, add half of the chicken fingers, it should start to sizzle gently immediately. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper towel lined plate. Repeat with the remaining chicken fingers, add more oil, if needed.
Serve immediately with tomato sauce.
Enjoy!
Find the recipe at www.whatscookingella.com/pretzel-crusted-chicken-fingers.html
Pin it: au.pinterest.com/pin/399413060692904231/
Pin it: au.pinterest.com/pin/399413060692904231/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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