Matt made these for me last week when I was sick with a cold. They were incredibly delicious, he did a great job. The recipe comes from Rachael Ray’s “365: No Repeats”, and I highly recommend this one.
About 1 pound of chicken tenders
5 ounces salted pretzels, any size or shape
1 tbs fresh thyme leaves, chopped
Canola oil, for frying
2 tbs unsalted butter
2 tbs all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1 cup grated sharp white Cheddar cheese
2 heaping tbs spicy brown mustard
1/4 cup fresh parsley, minced
1/4 small yellow onion, finely chopped
1 large dill pickle, finely chopped
1 lemon, cut into wedges (optional)
Place the pretzels in a food processor and grind until fine. Transfer to a shallow dish and add the thyme and some black pepper. In a second dish, crack the eggs with a splash of water and a tiny pinch of salt. Take the chicken pieces one at a time, and coat them in the pretzel mixture, then the eggs, then the pretzel mixture again. Do this with all of them.
Preheat a large skillet with about 1 inch of oil. When oil is ready, add the pretzel-coated chicken pieces and fry until golden brown and cooked through, about 5 or so minutes, depending on the thickness of your chicken pieces.
While the chicken is frying, in a medium sauce pot over medium heat, melt the butter. Add the flour and whisk for 1 minute. Add the milk; continue whisking. When the milk comes up to a bubble, stir in the cheeses and mustard. Season with a little salt and pepper, and melt the cheese over low heat.
Transfer the fried chicken to serving plates, and drizzle them with the cheddar-mustard sauce. Sprinkle a little parsley, onion and pickles on top. Serve immediately, with lemon wedges if desired. (We skipped that step). Enjoy!