Pretzel-Crusted Chicken Fingers

Pretzel-Crusted Chicken Fingers

Rachael Ray

From Every Day with Rachael Ray
March 2008

SERVES 4

Ingredients

2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
8 ounces shredded sharp cheddar cheese
2 tablespoons spicy brown mustard
salt and pepper
one 12-ounce bag pretzels
2 teaspoons dried thyme
4 large eggs
1 1/2 pounds chicken tenders
3/4 cup extra-virgin olive oil
Carrot sticks, celery sticks and dill pickle spears, for serving

Directions

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the chicken broth and milk. When the milk begins to bubble, stir in the cheese and mustard. Season the sauce with salt and pepper, remove from the heat and cover to keep warm.

2. Preheat the 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 with the pretzel crumbs, then the egg, then the pretzel crumbs again.

3. In a 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.

4. Serve the chicken fingers with the cheese sauce, along with the carrot sticks, celery sticks and dill pickle spears.