1 lb. chicken breasts pounded flat and cut into fingers

½ C. butter or margarine, melted

2 t. hot sauce

2 1/2 C. finely crushed pretzel crumbs

1 t. dried thyme

1 t. pepper

Canola oil for frying

 

In a shallow bowl, whisk together the melted butter or margarine and hot sauce. In a second shallow bowl, mix pretzel crumbs, thyme and pepper. Dip chicken fingers in pretzels, then in butter mixture, then in pretzels again. For best results, coat the chicken early in the day and let sit in the refrigerator all day. This really helps the breading stay on when frying. Fry chicken in 1 1/2″ of hot oil in a medium-sized skillet. Cook 5 minutes on the first side, 3-4minutes on the second side. (If the chicken starts browning faster, you can finish the cooking process in the oven at 350 degrees for about 15 minutes.) Serve the chicken with any dipping sauces that you like. We really like ranch dressing or a cheese sauce.