It’s time for another Secret Recipe Club recipe! Every month, a group of food bloggers trades names secret-Santa-style and makes one another’s recipes… and this month, I had the privilege of getting Culinary Adventures with Camilla.
Camilla is our group’s fearless leader, and she was also the mastermind behind #HotSummerEats early this summer, which was fantastic! So i was ecstatic to get her blog!
What I love about Camilla’s blog is that she uses a lot of unusual ingredients, stuff I’ve always wanted to try, but never knew how to use. Some day soon, I’m going to take a trip to our local specialty grocery store so I can stock up on ingredients to make some of Camilla’s other recipes, like Elderflower Soda, Spicy Pear Cake, and Matcha Green Tea Ice Cream.
I also cannot wait to try out her Caramelized Leek-Parmesan Popovers. Y’all know I love me some leeks!
But for today… I just had to try her Pretzel-Crusted Chicken recipe! She made it with a Maple-Mustard Dipping Sauce, and let me tell you, this one is a real winner. It’s easy, it’s tasty, and you probably already have the ingredients in your house. Winner, winner, chicken dinner. Literally.
I used chicken tenders instead of thighs, like Camilla’s original recipe, because that’s what I had in the house. Feel free to use your favorite boneless cut. This recipe would also be great if you sub out the protein for boneless porkchops. Yum!
I actually make two versions of Camilla’s sauce. First, I did it just like her recipe… then I added more sweetness with some honey, because Jeffrey isn’t a huge mustard fan unless the sauce is REALLY sweet. You can see my version of the mustard sauce recipe below, but I encourage you to check out Camilla’s version too, if you like a tangier mustard flavor.
Pretzels create a coating for this moist chicken recipe with tangy dipping sauce.
Ingredients
- 1-2 lb. chicken breast tenders or thighs, boneless and skinless
- 1/2 C flour
- 2 eggs, beaten
- 2 cups pretzels (makes about 1 cup crushed pretzels)
- 1/4 cup butter
- splash of olive oil
- 1/2 cup yellow mustard
- 2 Tablespoons maple syrup
- 1/4 cup honey
- 1 Tablespoon apple cider vinegar
Instructions
- Crush the pretzels in a food processor or blender, or in a bag with a rolling pin.
- Melt butter and oil in a pan over medium-high heat.
- Create a dredging station for the chicken with three plates: flour, egg, pretzel. Coat the chicken in that order and add to the hot pan.
- Repeat with all pieces of chicken.
- While the chicken is cooking, whisk together the mustard, maple syrup, honey, and vinegar to create the sauce. You can heat in a small sauce pan if desired.
- Flip the chicken to ensure it is browned on both sides and cooked through.
- Drizzle the sauce over the chicken or serve on the side for dipping.
Notes
Remove the honey from the sauce recipe if you like a tangier mustard taste.
Oh, and don’t forget to check out every one else playing along with Secret Recipe Club this week:
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I love the pretzels as a crust…the chicken sticks would be quite tasty!
Chicken strips are very much liked at my house but I wouldn’t have thought to use pretzels as the breading. Looks fabulous.
What an amazing idea to use pretzels as the crunchy outside. Love it.
Maple mustard dipping sauce! I bet that takes them over the top delicious! Can’t wait to give this a try. I know my family would love it.
I would BEG for one of those for lunch!! 😀 Made my tummy growl! 🙂 Nice choice for the SRC! 😀
I like the change up with the coating. Everyone always uses panko but using pretzels sounds way more delicious! Great choice for SRC!
I completely understand why you chose. It sounds utterly amazing. Going to pin it immediately.
I’m happy to be new the SRC this month – I’d love it if you’d stop by and check out my post.
http://www.butteryum.org/blog/2015/8/9/coconut-bread-secret-recipe-clubthis recipe – it sounds amazing.
Um – YUM. I love honey mustard – I bet that sauce is amazing!