Pretzel-Crusted Chicken Strips

Pretzel-Crusted Chicken Strips
40 Servings


Ingredients Weights Measures
boneless skinless chicken breasts 7 lb. + 8 oz. 20 each
GREY POUPON Country Dijon Mustard 1 lb. + 4 oz. 2-1/2 cups
tempura batter mix 2 lb. + 8 oz. 2-1/2 qt.
Ice water 3 lb. + 12 oz. 2 qt.
flour 1 lb. + 4 oz. 1-1/4 qt.
Salted pretzel sticks, finely crushed 3 lb. + 12 oz. 1-1/4 gal.


CUT chicken into 1-oz. strips; place in large bowl. Add mustard; toss to evenly coat.

MIX tempura mix and ice water until well blended.

DIP chicken in flour, then in tempura batter. Roll in pretzel crumbs to evenly coat all sides of chicken. Place in single layer in sheet pans; cover. Refrigerate until ready to serve.

FOR each serving: Deep-fry 3 oz. chicken in hot oil (325°F) for 3 to 4 minutes or until chicken is cooked through (170°F). Serve immediately.

Kraft Kitchens Tips

Serve additional GREY POUPON Country Dijon Mustard or Bistro Sauce, on the side, as a dip for the cooked chicken strips.
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