Chicken Tenders & Pretzel Rolls

Menu:
** Homemade Chicken Tenders
** Pretzel Rolls
** Salad

This meal felt fun - kinda reminding me of a county fair or something - but still maintained a healthy stance too. I actually had another veggie prepared, but forgot to serve it so that one will appear in tomorrow's post. The pretzel rolls were a blast to make, but do take a while. The chicken tenders are really easy, throw together at the last minute, kind of dish.

Pretzel Rolls – From TastyKitchen.com

1 ½ cup Water, hot (110 degrees)

1 package (1/4 ounce size) Active Dry Yeast – do not use Quick Rise Yeast

2 tsp Sugar

4 ½ cups Flour

2 tsp Salt

4 Tbsp Butter, melted

¼ cup Baking Soda

1 Egg, lightly beaten

Pretzel Salt

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Dough Hook

Parchment Paper

Stainless Steel Saucepan

Pastry Brush

1. In a mixing bowl (easiest if using a stand mixer) combine the Water and Yeast and let rest for 5 minutes.

2. Add in Sugar, Flour, Salt, and Butter

3. Use a Dough Hook to combine

4. Let rise in a warm place – or in an oven at 150 degrees – for 1 hour or until doubled in size

5. Line two – three baking sheets with parchment paper

6. Separate Dough into 18 different pieces

7. Shape into balls by pulling the sides to the center and pinching to seal

8. Place pinched side down while lightly cupping it to smooth the sides on the baking sheet

9. Allow to rise for an additional 30 minutes

10. Preheat oven to 425 degrees with oven racks at lowest and middle positions

11. In a large stainless steel saucepan bring 2 quarts of water to boil

12. Add the Baking Soda – be prepared for the brief chemical reaction

13. Reduce to a simmer

14. Place rolls one or two at a time in the poaching liquid allowing to poach for 1 minute

15. Remove with a slotted spoon and return to the baking sheet

16. Using a pastry brush, glaze each roll with the lightly beaten Egg being sure the entire roll is coated

17. Sprinkle Pretzel Salt over each roll

18. Using a sharp knife, cut an X on the top of each roll

19. Bake at 425 for 15 minutes

20. Serve with mustard

*** I baked mine for 7 minutes on the bottom rack and then 7 minutes on the higher rack. My oven is cranky though

Chicken Strips – From Pioneer Woman.com

Chicken Tenders

Buttermilk

2 cups Flour

3 tsp Lawry’s Seasoning Salt

Canola Oil

1. Clean your Chicken

2. Submerge in the Buttermilk for a minimum of 20 minutes

3. Combine the Flour and Seasoned Salt

4. Heat the Oil in a frying pan with sides

5. Coat the Chicken with the Flour mixture

6. Cook the chicken on a medium-low heat for a minute and a half per side or until browned.