Chicken fingers are THAT food – You know, the food that never really goes out of style. The “safe” food, that you will order at a restaurant when nothing else seems normal, or the food that frankly seems appealing at any hour of the day.
I would be lying if I said that I don’t love good, old-fashioned greasy and breaded chicken fingers because well, I do. Sometimes, though, you want the chicken fingers without all of that, and if at this point you are nodding your head in agreement, then you may want to try these pretzel crusted chicken fingers!
Breading options are endless nowadays, but these pretzel crusted chicken fingers really are in a place of their own! I pair mine with a delicious, pesto mayonnaise. Oh, and did I mention they are air-fried? I hope at this point, I have given you enough reasons to give them a try!
Pretzel Crusted Chicken FingersCourse: Mains, Sauces and CondimentsCuisine: AmericanDifficulty: Easy
6 boneless, skinless chicken breasts, cut into “fingers” or strips
1/4 cup all-purpose flour, seasoned with salt and pepper
2 eggs, whisked
1 tbsp Louisiana hot sauce – I use Franks Red Hot
2 cups ground pretzels, or pretzel chips
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper powder
1 tsp dried parsley
1 tsp coarse ground black pepper
- Ingredients for Sauce
1/2 cup mayonnaise
1 tbsp basil pesto – homemade or prepared
1 tbsp lemon zest
- Setup a breading station with three shallow dishes – one with the flour, one with the egg and hot sauce, and one with the pretzels and the remaining seasonings.
- Dredge the chicken finger in the flour first, egg second, and pretzel mixture last. Repeat for all pieces.
- Spray the airfryer basket with non-stick cooking spray, and arrange the chicken fingers. Spray the top cooking spray, and airfry at 400 degrees for 20 minutes.
- While the chicken fingers are cooking, mix together the ingredients for the dipping sauce.