1.5 lbs chicken tenders or breasts cut into 1.5/2 inch pieces
1 cup flour
1.5 cups pulverized salted pretzels
3 eggs, whisked
Place chicken in a zipper-top bag with about a ½ cup of Liquid Gold Mustard sauce. Marinate for at least 2 hours or up to 8 hours.
Preheat oven to 450 (or preheat fryer to 350*)
Take chicken out of mustard. Dip into flour, then dip into egg, then coat entirely in pulverized pretzels. Place on a wire-racked sheet pan sprayed with non-stick cooking spray. Bake for 12-14 minutes or until internal temp registers 165 degrees.
*If frying. Place chicken gently into oil and fry in 2-3 batches for 4-5 minutes or until golden and internal temp reaches 165.
Top with chopped parsley and Serve with Liquid Gold Sauce and a side care of Beer Cheese Sauce.
Beer Cheese Sauce
2 12 oz can of evaporated milk
½ cup lager
1.5 tablespoons Dijon
1 tablespoon Worcestershire sauce
8 oz sharp cheddar cheese, freshly grated
8 oz pepper jack cheese, freshly grated
2 tablespoons cornstarch
Set a medium saucepan to low heat. Add in evaporated milk, Beer and Dijon and whisk together until uniform and smooth. Toss grated cheese and cornstarch together in a bowl until totally coated. Whisk in cheese and heat, stirring constantly, for about 5 minutes until all the cheese is melted and the sauce is silky and smooth.
Liquid Gold Honey Mustard Sauce
1 ½ cup yellow mustard
1/2 cup apple cider vinegar
¼ cup honey
2 teaspoons Worcestershire sauce
1 teaspoon vanilla extract
2 teaspoons hot sauce
1 teaspoon freshly cracked black pepper
Add ingredients into a small pot and bring to a simmer while constantly whisking. Lightly simmer for 5 minutes or until sugar is dissolved.