honey mustard pretzel chicken tenders;

Here’s a perfect family-pleaser recipe!  I call it that because it’s a familiar and tasty option, spiced up with a little gourmet twist, but not with ridiculous ingredients.  Chicken tenders, done the normal way, except instead of breadcrumbs, crushed pretzels for extra crunch, and throw in some honey mustard in the eggwash.  That’s really all there is!

I like this recipe because you get a little extra crunch for a touch of extra work.  I don’t know if anyone else has this problem but I hate “crushing” things.  Everyone makes it sound so easy–just crush the pretzels, like it’s that simple.  Well what do you crush them in?  What do you crush them with?  I have yet to come up with the perfect answer.  Actually, the best answer is probably a food processor, but I unfortunately don’t have one.  I do have this chopper which has been my handy-dandy right hand for over a year now.  I think this is the first time it let me down.  Fruits and vegetables?  Great.  Oreos and cookies?  Great.  Pretzels?  Not so great.  I got pretzel dust and pieces too big to use as “breadcrumbs”.  So I resorted to the good old meat mallet and plastic bag.

I used the plastic bag from the french bread mostly because I hate wasting things and any plastic bag I use always gets murdered when crushing things.  Secondly, I’ve used a rolling pin before, but also dinged up the rolling pin, which isn’t really what you want from the rolling pin.  If anyone has alternative suggestions, I’m all ears!  I inspected the meat mallet, and it seems fine, but I still don’t love the idea of it.

But I am excited to use this chicken in salads for the upcoming week!  Leftovers with a purpose!  Recipe was adapted from Kelly Senyei’s post over at Just a Taste.

Related posts:

first hello fresh meal: dijon walnut salmon & couscous; maple mustard wings; hot honey chicken; avocado chicken salad; pesto chicken salad sandwich;