Here’s a twist ???? on Billy’s favorite Sunday chicken. It’s a breaded chicken game changer. Crunchy, salty, sweet, peppery and juicy all in one party in your mouth bite!
- 1.5 lbs organic boneless, skinless chicken breast cutlets
- 2 C gluten free thin salted pretzels
- 1 C Trader Joe’s new rice crumbs or panko
- 2 pasture raised eggs
- 1/2 C tapioca flour (or any other fine gluten free flour)
- 1 tbsp mustard powder
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- Grape seed Oil
- Flaky salt for finishing.
Honey Mustard
- 1/4 C avocado mayo
- 1/4 C dijon
- 1/4 C honey
- 1 Tbsp apple cider vinegar
- Dash of cayenne
Preheat oven to 350 degrees and line a banking pan with foil.
Prepare honey mustard sauce by mixing all ingredients together. Set aside.
In a food processor, pulse the pretzels until coarsely ground. Or smash them in a plastic baggie with a rolling pin or can of food.
In 3 deep baking dishes, prepare your breading: In one bowl crack and whisk your eggs. In the 2nd, whisk together flour, mustard and garlic powder, paprika, salt & pepper. 3rd: pulsed pretzels, rice crumbs. One by one dip your chicken in the flour on both sides. Shake off excess. Dredge in egg. Then add to pretzels and firmly pack on the mixture. Set aside each piece to fry.
Heat a heavy bottom pan to med/high heat. Add 2 tbsp oil to pan. Wait till it gets hot. Add your breaded chicken in a couple pieces at a time. Don’t overcrowd. Fry for a couple min per side (Add more oil as needed for each batch.). Carefully watch they don’t burn. Should turn into a nice golden brown color. Place on baking sheet. When all are done move to oven to finish cooking through for about 8-10 min. When out of oven I sprinkle Maldon flaky salt all over. Drizzle or dip chicken in honey mustard.