Pretzel-Crusted Hot Honey Chicken Strips

Instructions

1. Place crushed pretzels in shallow dish. Mix flour and 2 tablespoons (30 ml) of the Hot Honey Seasoning in separate shallow dish. Beat eggs in another shallow dish.
2. Pat chicken dry with paper towels. Season on both sides with salt and pepper and remaining 3 tablespoons (45 ml) of the Hot Honey Seasoning. Coat chicken in flour, one piece at a time, shaking off any excess. Dip in egg, then press into pretzel mixture until evenly coated.
3. Heat 3 tablespoons (45 ml) of the oil in large nonstick skillet on medium heat. Place half of the chicken in skillet. Cook about 3 to 5 minutes per side, until golden brown and cooked through. (Reduce heat to medium-low if coating starts to get too dark.) Transfer chicken fingers to paper towel-lined plate. Wipe skillet clean with paper towels and repeat with remaining 3 tablespoons (45 ml) oil and chicken.