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

Looking for a late-night snack? Giada's chicken fingers will HIT the spot. Subscribe to #discoveryplus to stream more #GiadaAtHome: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3dAOZRA Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #ChickenFingers #GiadaAtHome #FoodNetwork Giada De Laurentiis' Pretzel-Crusted Chicken Fingers | Giada At Home | Food Network https://www.youtube.com/watch?v=NGXnHTN9bVQ&feature=youtu.be