Pretzel Crusted Chicken Fingers:
Did you know that September is National Chicken Month? This well loved poultry is a staple in most kitchens and to celebrate some of our Chefs will take this classic favorite and prepare it with a twist.
The pretzel crust used for the breading offers additional flavor and a salty crunch to these chicken fingers that are sure to please in both sororities and fraternities. Serve these with a variety of dipping sauces such as chipotle ranch, horseradish honey mustard, or even jalapeno BBQ for an extra bite!
What fraternity or what sorority wouldn’t love this familiar food with a twist?
Pretzel Crusted Chicken Fingers
50 pound Boneless Chicken 6 pound case Crispy Pretzels 5 pound Flour
2 tablespoon White Pepper 3tablespoon Salt
36 count Eggs
1 quart Milk
Cut chicken into strips or chunks. Set aside. Combine dry ingredients and reserve. Beat milk into egg and reserve. In a food processor crush pretzels in batches. Larger pieces are fine but most of the pretzels should be pulverized.
Working in manageable batches, dredge chicken through flour. Coat dredged chicken with egg wash, shaking off excess. Roll chicken in pretzel crumbs to coat and place on sheet pan lined with wire rack.
Bake at 425o for 15 minutes. Serve with a variety of dipping sauces. (Flavored chicken fingers can be made by omitting the egg wash and substituting your favorite sauce. Follow the other steps accordingly)
Enjoy! Now your Greek house is complete with these delicious chicken fingers.