Whisk together the cornstarch and 1 teaspoon salt in a bowl.In another bowl, whisk together the egg and milk. In a third bowl, stir together the crushed pretzels, spices, and remaining teaspoon of salt.
Pat the chicken dry. Dredge a chicken tender in the cornstarch mixture, then dip it into the milk mixture. Then add it to the bowl with the pretzels, pressing them into the chicken to get a good, even coat. Transfer each chicken piece to a plate until they are all properly coated. Let rest at room temperature for 30 minutes.
Heat 3 inches of oil in a large, tall-sided pot. Be sure to leave plenty of room for the oil to bubble up. When the oil reaches 350°F, carefully add 3 to 4 chicken tenders. Fry until the exterior is deep in color and the chicken is cooked through, about 4 minutes. Transfer the chicken to platter and sprinkle with flaky salt while they are still hot. Serve the chicken with the honey-mustard caramel sauce.In a small sauce pot set over medium-low heat, add the sugar in an even layer, and let cook until reddish-brown around the edges. Using a heat-proof spatula, gently drag the liquified, browned sugar to the center of the pot until all is molten.
Remove from the heat, and carefully add in the honey mixture . Return the pot to medium-low heat, and whisk vigorously to bring the caramel together. Once smooth, let gently simmer until slightly thickened, about 3 minutes.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: seriouseats - 🏆 410. / 53 Read more »
Source: seriouseats - 🏆 410. / 53 Read more »
Source: Forbes - 🏆 394. / 53 Read more »
Source: washingtonpost - 🏆 95. / 72 Read more »
Source: Variety - 🏆 108. / 63 Read more »
Source: Food52 - 🏆 113. / 63 Read more »