Thursday, September 10, 2009

Pretzel Encrusted Chicken Fingers

1 (12 ounce) bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
1 1/2 lbs chicken tenders
3/4 cup extra-virgin olive oil

Preheat oven to 250
Using a food processor, finely grind the pretzels.
Transfer to a shallow bowl and add the thyme.
In another shallow bowl, beat the eggs.
Coat the chicken strips with the pretzel crumbs, then the egg, then the pretzel crumbs again.
In large skillet, heat 1/2 cup olive oil over medium heat.
Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
Drain on paper towels; keep warm on a baking sheet in the oven.

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