Pretzel Chicken with Mustard Dill Dipping Sauce

This is Cheyenne's favorite chicken recipe, she informs me. We've been having this fairly frequently; the dipping sauce is good as a salad dressing, too!


Pretzel Chicken

• 1/2 cup flour
• 2 large eggs
• 1 T Dijon mustard
• 3 cups pretzels (NOT low sodium!)
  
• 1 1/2 lbs chickens (I like using tenders)
• Black pepper

If using large chicken breasts, cut into smaller pieces. Crush the pretzels in the food processor until a coarse flour forms. (I like it still having largish chunks of pretzel.) Whisk the eggs with the Dijon mustard. Put the flour in a large shallow bowl, then the egg/mustard mixture in a second bowl, then the pretzel flour in a third bowl. Sprinkle chicken lightly with pepper, then dredge in the flour, then the egg mixture, then the pretzel mixture. Heat half a cup of oil (what the recipe calls for, I think I usually glug in more than that) in a skillet over medium high heat until hot but not smoking-- drop a little pretzel chunk in and it should immediately sizzle. (I have finally figured out how to fry things-- it takes the oil a long time to get up to heat, but it has to be truly hot for the frying to work. I generally start the oil heating before I start breading the chicken.) Cook on the first side until the pretzel coating is dark brown, about 2 minutes. Flip and cook on the other side about another two minutes. Serve with the mustard-dill sauce (essential!)

Mustard-Dill Dipping Sauce

• 1/2 cup mayonnaise
• 2 T finely chopped fresh dill (or 2 tsp. dried dill)
• 1 tsp. honey
• 1/4 cup Dijon mustard
• 1/8 tsp. pepper

Mix all together.