A delightful twist on classic chicken fingers and zucchini sticks, featuring a crunchy pretzel crust and a creamy cheddar dipping sauce.
Melt the butter in a saucepan over medium heat.
Ensure the butter is fully melted but not browned to maintain a smooth sauce.
Whisk in the flour and cook for 1 minute.
Stir constantly to avoid lumps forming in the mixture.
Gradually whisk in the chicken broth and milk until smooth.
Add the liquids slowly to maintain a consistent texture.
When the mixture begins to bubble, stir in the cheddar cheese and mustard.
Stir until the cheese is fully melted and the sauce is creamy.
Season the sauce with salt and pepper, then remove from heat and cover to keep warm.
Taste the sauce and adjust seasoning as needed.
Preheat the oven to 250°F.
This step ensures the cooked items stay warm while you finish the batch.
Using a food processor, finely grind the pretzels.
Pulse the pretzels in short bursts to achieve an even texture.
Transfer the pretzel crumbs to a shallow bowl and mix in the thyme.
Mix thoroughly to evenly distribute the thyme.
In another shallow bowl, beat the eggs.
Beat the eggs until the yolks and whites are fully combined.
Coat the zucchini sticks in the pretzel crumbs, then dip in the egg wash, and coat again in the pretzel crumbs.
Double coating ensures a crispier crust.
Repeat the breading process with the chicken pieces.
Press the pretzel crumbs firmly onto the chicken for better adhesion.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough before adding the breaded items to prevent sogginess.
Cook the chicken in batches, turning until golden and firm, about 3 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
Drain the chicken on paper towels and keep warm in the oven.
Place the chicken on a wire rack over the baking sheet for better airflow.
Cook the zucchini in the same skillet, adding more oil if necessary, until golden and tender.
Monitor the oil level and add more as needed to maintain even cooking.
Serve the chicken fingers and zucchini sticks with the warm cheddar sauce.
Garnish with fresh parsley or a sprinkle of paprika for added color.
Continue in our app for the best experience
