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CHEF DEMO RECIPE Old Trail School Chicken Fingers

CHEF DEMO RECIPE Old Trail School Chicken Fingers

YIELD: 5 lb.s

4 lbs. chicken tenders
2 lbs. pretzels
1 lb. panko bread crumbs
1 cup all-purpose flour
½ tsp. garlic powder
1 tsp. chopped parsley
2 Tbsps. extra virgin olive oil
salt and pepper, to taste

  1. Remove tendon from chicken tender and chop chicken into desired size.
  2. In a food processor, pulse pretzels, panko breadcrumbs, flour, garlic powder, salt, pepper and parsley until well mixed and pretzels are pulverized.
  3. Spread breading mixture on sheet pan and bake in 350°F oven for 10 minutes or until breading mixture is golden brown. Let cool.
  4. Toss chicken chunks with olive oil and salt and pepper (to season), roll in pretzel-breadcrumbs until well coated. Shake off excess and place on sheet pan, not touching.
  5. Bake at 350°F for about 15 minutes or until thermometer reads 165°F.
  6. Serve with your favorite dipping sauce.

Chef’s Note: This recipe is perfect for serving those who have egg allergies, but it works better if you use the standard breading procedure of flour, egg wash, then the pretzel-breadcrumbs. You can also toss the chicken with spicy mustard, then the pretzel-breadcrumbs.

RECIPE: Jarrod McCarthy, Metz Culinary Management, General Manager, Old Trail School, Bath, OH

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