Chicken Tender Tuesdays

IMPORTANT!

CCT has moved. As you can see we changed our URL!

This blog will be deleted as soon as the other mod leaves.~

our new blog is the same: chickentendertuesdays !

I posted a recipe in preparation for tomorrow. Please excuse our first Tuesday coming back blowing up your dash!

xo

Mod C

(note to mod R: baby, I’m going to send you very specific instructions and the log in info in your fan mail so look out for that.)

Submit your chicken tenders through our submit button or ask us questions about chicken tenders or your chicken tender mods!

/ask

/submit

:3

Pretzel Crusted Chicken Tenders

Ingredients 

• 1/2 cup Fat-Free Buttermilk
• 2 tablespoons Dijon Mustard
• 2 tablespoons Rice Vinegar 
• 1 tablespoon Orange Marmalade 
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Pepper
• 1 lb Boneless, skinless chicken tenders (or boneless, skinless chicken breasts cut into 3-inch strips)
• 3 cups Pretzel sticks
• 2 tablespoons Melted butter
• Additional mustard (optional)

Directions

1. Preheat oven to 400 degrees F
2. Whisk together the buttermilk,  Dijon mustard, rice vinegar, orange marmalade, salt and pepper in a large plastic container
3. Add chicken tenders to the marinade, turning with tongs to coat well.
4. Place in refrigerator for 5-10 minutes
5. Meanwhile, prepare the pretzels by placing them in a 1 gallon-size ziploc bag and crushing them with a rolling pin. (Pound the pretzels gently with the side of the rolling pin to crush.) Spread pretzels out in a shallow dish or plate
6. Remove chicken from refrigerator. Spray a baking sheet with nonstick spray. Make an assembly line by placing the chicken first, then the crushed pretzels, then the baking sheet. Dip each chicken tender in the crushed pretzels, turning to coat. Place on prepared baking sheet.
7. Drizzle chicken tenders with melted butter.
8. Bake on the center rack of the oven 12 to 15 minutes until chicken is golden brown and cooked through. Drizzle with any remaining or additional mustard is desired.