When searching for a quick dinner recipe, chicken breasts often come up as a staple item to work with. Unless it’s juicy and off the grill, a plain chicken breast won’t cut it for A-Tooch.
I had seen a few recipes for chicken cutlets with different variations of crusting — panko, potato chips, etc. Using my very own noggin, I pulled these ideas together in this recipe for a lighter, pretzel-crusted chicken finger recipe:
Buffalo Wing Pretzel-Crusted Chicken Fingers
(Serves 3-4 people)
1 lb. chicken breasts (about three medium sized chicken breasts)
3 oz. Buffalo Wing flavor Pretzel Crisps, finely crushed
1/3 cup egg whites or egg substitute (or as much as needed to coat your chicken fingers)
garlic powder
salt and pepper to taste
For the dipping sauce
6 oz. 0% fat Greek yogurt
Ranch dip mix (I used Lay’s Dip Creations Country Ranch)
Preheat oven to 350ยบ and while that’s heating up, get to crushing the pretzels in a heavy bag. Slice chicken breasts into finger-sizes — you should get about 4-5 tenders per chicken breast. Make sure these are as close in size as possible, so they all cook evenly.
Place egg whites/egg substitute in a bowl and crushed pretzels in another. Dip a chicken finger in egg, sprinkle some garlic powder on, then roll it in the pretzels to coat. Lay chicken finger on a baking pan and repeat with the others. Sprinkle salt and pepper to taste on top.
Place the chicken fingers on a tray and bake for 12-15 minutes, or until cooked through.
In a separate bowl, blend Greek yogurt with some of the dip mix, according to instructions. If you’d like, add a dash of your favorite hot sauce into the mix.
The best part of this recipe is that it can be followed exactly with any other crusting of your choosing. I have my eye on the Everything flavored Pretzel Crisps, maybe with a cream cheese-based dip.
One Comment
Love the idea of the dip mix..can’t wait to try!
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