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Movie Time Pretzel and Popcorn Chicken Tenders

 

 

 

 

Creates 6 servings

 

Ingredients

 

Chicken Tenders

  • 1 ½ pounds of chicken tenderloins

  • 1 cup of buttermilk

  • 2 teaspoons of garlic powder

  • 1 teaspoon of onion powder

  • 1 teaspoon of salt

  • ½ teaspoon of ground black pepper

  • 4 cups of miniature pretzels, crushed (gluten-free pretzels can also be used!)

  • 2 cups of air popped popcorn, crushed

  • 1/3 cup of melted Challenge Butter in tub -flavor of your choice

  •  

Dipping Sauce

  • ¾ cup of plain Greek yogurt

  • ¼ cup of peach preserves

  • 1 tablespoon of Dijon mustard

 

Directions

  1. Add chicken, buttermilk, garlic powder, onion powder, salt and pepper to a large plastic zipper bag. Seal and shake to combine, refrigerate for 30 minutes.

  2. While chicken is marinating, make your dipping sauce. In a small bowl combine yogurt, preserves and mustard. Stir to combine, refrigerate until needed.

  3. Preheat oven to 400 degrees.

  4. In a large shallow dish, combine crushed pretzels and popcorn. Remove chicken from marinade and dip both sides into the pretzel mixture, patting to help coating to adhere. Place on a parchment paper or foil lined sheet pan for easy cleanup. Drizzle the tops of chicken with the melted butter.

  5. Bake in oven for 20-25. Coating should be crispy and browned, and chicken should no longer be pink.

  6. Serve chicken tenders with dipping sauce.

 

 

 

 

Are you looking for more creative movie time recipes? Click on these other recipes I created for the perfect movie experience at home!

 

 

 

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     Butter Toffee "Popcorn" Cupcakes

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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