Maple + Chicken??? I know what you are thinking. Sounds as weird as all those bacon loaded desserts out there. I’ve yet to give any of those a try.
I hesitated with these, but went for it, and they were surprisingly good. The maple flavor is subtle, not too over-whelming at all. (I used light maple syrup so that may have helped. ) I know these would probably be much better deep fried in oil, you know, give them that greasy, crispiness we all love. But that can always be done another time.
I adapted this from Taste of Home . I used chicken tenderloins instead of breasts, used light maple syrup plus a dab of butter in the egg wash, and I baked mine rather than fried:)
Maple Pretzel Chicken Fingers
Ingredients:
6 chicken tenderloins, thawed
1/2 c. light maple syrup
1 tbs. butter, melted
1 egg
1 1/2 c. crushed pretzels
Instructions
Preheat oven to 400 degrees.
In a shallow dish whisk egg, maple syrup, and butter. Dip tenderloins in egg mixture then coat with pretzels. Place on a lightly greased baking sheet. Bake for 20 minutes, flipping at 10 minutes.
And because I’m a chunky dunker….dunk your chicken fingers in this. It’s good!
Barbecue Maple Dipping Sauce:
1/2 c. barbecue sauce
1/8 c. maple syrup
yum! i love pretzel chicken with honey mustard- Rachel Ray (although a tad annoying) has a great recipe for it!