Grilled Honey Sriracha Pretzel Chicken Tenders

Allergens

Wheat (gluten), Eggs

Ingredients

• 1 1/2 lbs boneless, skinless chicken tenders
• 2 cups pretzel crumbs
• 1 cup all
• purpose flour
• 2 large eggs, beaten
• 2 cups honey sriracha sauce (homemade or store
• bought)
• Canola oil for grilling

Instructions

1. In a shallow dish, combine pretzel crumbs and flour. In another shallow dish, beat the eggs.
2. Dip each chicken tender in the egg mixture, then dredge in the pretzel crumb mixture to coat thoroughly.
3. Heat 1 inch of canola oil in a large skillet or griddle over medium heat until shimmering. Fry the coated chicken tenders in batches for 3 4 minutes per side or until golden brown and cooked through, adjusting the heat as needed. Use a slotted spatula to transfer them to paper towels to drain.
4. Preheat a grill or grill pan over medium high heat. Arrange the fried chicken tenders on the grate and brush liberally with honey sriracha sauce. Grill for 2 minutes per side, basting frequently with more sauce until heated through and slightly charred in spots.
5. Serve immediately with additional sauce on the side for dipping.

Chef’s Insight

For an added touch of decadence, top the chicken tenders with crumbled pretzels and a sprinkle of chopped green onions.

Notes

For best results, use freshly baked pretzel breadcrumbs. Homemade honey sriracha sauce will have a fresher flavor, but feel free to use your favorite store-bought version.