Food & Recipes

Ryan Scott's Pretzel-Crusted Chicken Fingers with Mustard-Sour Cream Dipping Sauce

by Rachael Ray Show Staff 9:00 AM, February 11, 2014

Aired February 11, 2014


2 chicken breasts
Salt and freshly ground pepper
1 egg, lightly beaten
1 Glutino Pretzel Rings
Olive oil
2 teaspoons ground mustard
1/2 teaspoon sugar
1 16-ounce container sour cream
4 cups Cap It liquid water enhancer


Slice chicken through middle to make thinner. Season with salt and pepper. Cover chicken in egg.

In a large ziplock bag, crush pretzel rings. Place chicken inside and shake to coat.

In a large skillet, heat olive oil and cook chicken on both sides for about 3-5 minutes or until cooked through.

Mix mustard, sugar and sour cream together. Serve chicken tenders with side of mustard-sour cream sauce and Cap It water.

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