So there are a lot of great pairs out there. Cheese sticks and marinara, pickles and dill, bread and butter. One great pair, in my opinion, is beer and pretzels. Beer and pretzels are precisely what inspired this beer marinated, pretzel crusted, fried chicken strip! A traditional bar favorite, wrapped up into one yummy snack!
Pretzel Crusted Chicken Strips.
1 C hefeweizen beer (I used Occidental Brewing Co)
1 clove of garlic, finely chopped
1 t fresh rosemary, minced
2 chicken breasts with tenderloins
Combine marinade ingredients in a quart sized resealable plastic bag or small tupperware. Cut tenderloin from each breast. Cut each breast into three equal pieces (if they are really big you might want to do four). Add chicken and seal bag. Marinate in the refrigerator for 2 hours to overnight.
1/2 C flour
1 T kosher salt
1/2 T fresh cracked black pepper
2 T honey mustard, heaping
1/4 C hefeweizen beer
2 t hot sauce (optional)
2 C unsalted pretzels (measure before they are crushed)
3 C neutral oil (I used canola)
Combine flour, salt and pepper in a shallow dish. Combine mustard, beer, and hot sauce in a second dish. Place pretzels in a plastic bag and crush with a mallet, or use a food processor to crush, taking care not to over pulverize the pretzels. Place in a third shallow dish.
Heat oil in A 10 inch wide, deep skillet over medium-high heat until a temperature of 350 is reached. While the oil is heating, prepare your strips.
Remove chicken strips from marinade and shake off excess moisture. Dredge strips in flour, making sure to coat the chicken entirely. Next dredge strips through mustard mixture. Finally, roll each strip in the pretzel mixture allowing the moisture from the strip to soak into the pretzels to ensure they really stick to the chicken.
Add strips to the hot oil and fry for 3 minutes. Using thongs flip chicken and cook for 3 minutes longer. Drain on paper towels.
Sprinkle with flake salt, allow to cool for 5-10 minutes and serve.