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Recipe Detail Page
Pretzel-crusted Chicken Strips with Kohlrabi Slaw
Summer 2017
Chicken on a bun gets a ballpark twist with a crunchy pretzel coating and sweet honey mustard. Use a pairing knife to peel the kohlrabi and make sure to remove all the thick fibrous skin. If you can’t find smaller buns, you can cut larger buns into 4-inch (10-cm) lengths and save the scraps for croutons. Old Bay Seasoning is a unique spice blend from Maryland that can be found at select supermarkets and gourmet shops.
Serves 12 as an appetizer
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) cider vinegar
1½ tbsp (22 mL) vegetable oil
3 tbsp (45 mL) thinly sliced red onion
1 medium kohlrabi, peeled, julienned, about 2 cups (500 mL)
¼ cup (60 mL) dill leaves
Salt and freshly ground pepper to taste
CHICKEN STRIPS
3½ oz (105 g) pretzels
2 tbsp (30 mL) unsalted butter, melted
2 large eggs
½ cup (125 mL) all-purpose flour
2 tsp (10 mL) Old Bay Seasoning
2 boneless skinless chicken breasts, each 8 oz (250 g)
Salt and freshly ground pepper to taste
12 oval dinner rolls or rectangular cluster rolls, each 4 inches (10 cm) long
Honey mustard for serving
1. For the slaw, whisk sugar, mustard, vinegar and oil in a mixing bowl until emulsified. Stir in onions and let stand 15 minutes. Add rest of ingredients. Toss to coat. (Slaw will keep, covered and refrigerated, for 1 day.)
2. For the chicken strips, preheat oven to 400°F (200°C).
3. Pulse pretzels in food processor until they have the texture of coarse crumbs. You should have about 1 cup (250 mL). Transfer to a pie plate. Add butter and mix with fingers.
4. In a mixing bowl, whisk eggs. In another pie plate, mix flour and Old Bay seasoning. Slice each chicken breast on a bias against
grain into 6 even strips roughly 4 to 5 inches (10 to 12 cm) long. Season lightly with salt and pepper. Dredge chicken strips in flour mixture, shaking off excess. Dip in beaten egg, allowing excess to drip off, then dredge evenly in pretzel crumbs. Transfer to a parchment-lined baking sheet.
5. Bake chicken until cooked through, 12 to 14 minutes. Remove from oven and serve on buns with kohlrabi slaw and honey mustard.
Serves 12 as an appetizer
