Food Network Recipe

Giada De Laurentiis' Pretzel-Crusted Chicken Fingers | Giada At Home | Food Network

Giada De Laurentiis' Pretzel-Crusted Chicken Fingers | Giada At Home | Food Network



Looking for a late-night snack? Giada’s chicken fingers will HIT the spot.
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Be Giada De Laurentiis’ guest as she puts together meals to entertain friends and family. Whether it’s a festive bash or intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at Home.

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Pretzel-Crusted Chicken Fingers with Curry Ketchup
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 31 min
Active: 31 min
Yield: 4 servings

Ingredients

1/2 cup ketchup
1 teaspoon Madras curry powder
1/4 teaspoon fennel pollen
1 pound boneless, skinless chicken breast
1/2 cup flour
2 eggs, beaten
1 1/2 cups ground pretzels
1/2 teaspoon kosher salt
1/2 cup grapeseed or vegetable oil

Directions

In a small bowl, whisk together the ketchup, curry powder and fennel pollen. Set aside to let the flavors relax as you prepare the chicken.

Slice the chicken breasts at a slight angle, about 1/3-inch thick, making 4-inch-long chicken fingers. Place the flour, eggs and pretzel crumbs in three separate shallow bowls. Season the flour and egg each with 1/4 teaspoon salt. 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.

Heat a large skillet over medium heat. Add 1/4 cup of the oil to the pan. When hot, add half of the chicken fingers — the chicken should begin to sizzle gently when it hits the pan. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel-lined plate. Repeat with the remaining oil and chicken fingers, wiping out the pan between uses.

Serve warm with the curry ketchup for dipping.

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Giada De Laurentiis’ Pretzel-Crusted Chicken Fingers | Giada At Home | Food Network
https://www.youtube.com/watch?v=NGXnHTN9bVQ&feature=youtu.be

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Horst Tristan von Wittenbach on April 8, 2021

My butcher would call me some names, when I asked him to cut my chicken breast… 😂😂😂

Filipe Aguiar on April 8, 2021

Nice recipe, sad to see professional chief using those steel spice rusty pots that gets stuck all the time. I've been fooled by those magnets style mode.

Marla King on April 8, 2021

My Food network friend how are u long time don't see thank to our creator, that u are still here with us Jesus Christ go before u and your family, take good care of your self love always . stay save OK .

theicecreamjones on April 8, 2021

it's a giada video so the comments for sure are full of bitter women lol…pathetic

Allen Trice on April 8, 2021

Now that's perfectly great for Giada De Launitis!

Heidi D on April 9, 2021

Does anyone have the spices she added to the ketchup?

St. Barts on April 9, 2021

Looks delicious!

Scott JahLove on April 9, 2021

PLEASE ADOPT ME!

sharon clipner on April 9, 2021

Jumped the shark

László Tóth on April 9, 2021

Bobby will love it 😀

M gainzz on April 9, 2021

Misleading thumbnail 😩

Willett Mary on April 10, 2021

Like why do most of the recipes on the food network have ingredients that most people outside of large urban cities have absolutely no chance in finding the ingredient. So annoying. Fennel pollen, ya right!!!!!

Trilby on April 10, 2021

She cant slice her own chicken breast?

Dawn Deany on April 11, 2021

Yummy

Dawn Deany on April 11, 2021

I love your cooking

Johnathon Gallager on April 12, 2021

Yes 🙌 yes 👍

Johnathon Gallager on April 12, 2021

How

JOHN LEBZELTER on April 12, 2021

SOO fake as usual…yawn

stiefelmacher on May 6, 2021

who else thinks thees look like maple glazed long johns topped with bacon bits

Allan du Manoir de Juaye on May 26, 2021

Abject slop.

Ken Moore on June 3, 2021

In this vid she wears a full top, but usually there is a cleavage shot with every dish she prepares !

Annie Mimo 💜🔥 on June 9, 2021

Sono un grande fan di Giada de Laurentiis. Amo 💕 le sue ricette.

Fazia Mohammed on July 15, 2021

just tried it I love it 💖💖

Mark Combrinck-Hertz on September 26, 2021

hi mark vey good

Yannina Dasig on January 1, 2022

tasty i like this recipe

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