Pretzel-Crusted Chicken Fingers with Curry Ketchup

1. 1

   In a small bowl, whisk together the ketchup, curry powder and fennel pollen.

2. 2

   Set aside to let the flavors relax as you prepare the chicken.

3. 3

   Slice the chicken breasts at a slight angle, about 1/3-inch thick, making 4-inch-long chicken fingers.

4. 4

   Place the flour, eggs and pretzel crumbs in three separate shallow bowls.

5. 5

   Season the flour and egg each with 1/4 teaspoon salt.

6. 6

   Working one at a time, dip the chicken fingers in the flour, then in the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.

7. 7

   Heat a large skillet over medium heat.

8. 8

   Add 1/4 cup of the oil to the pan.

9. 9

   When hot, add half of the chicken fingers -- the chicken should begin to sizzle gently when it hits the pan.

10. 10

    Cook until golden brown and cooked through, about 4 minutes per side.

11. 11

    Drain on a paper-towel-lined plate.

12. 12

    Repeat with the remaining oil and chicken fingers, wiping out the pan between uses.

13. 13

    Serve warm with the curry ketchup for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.