Pretzel Crusted Chicken Fingers with Honey Mustard Dip


  • 75 Pieces Stock Yards® Sous Vide Chicken Strip in Batter
  • 2 lbs Monarch® Mini Pretzel Twists, Crushed
  • 4 cups Rykoff Sexton® Dark Ale Mustard
  • 4 cups Monarch® Honey


Remove chicken pieces from bag and coat thoroughly in crushed pretzels. Deep fry until minimum internal temperature reaches 145°F.

Combine mustard and honey.

Portion 3 strips chicken with 2 Oz. dip per serving. Yield: 25 portions.