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Peanut and pretzel chicken with bloody Mary dipping sauce
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Elevate your party with a vodka-infused Bloody Mary dipping sauce.
Ingredients:
  • 200g packet pretzels
  • 250.00 ml peanuts, roasted, salted
  • 82.50 ml plain flour
  • 1 egg
  • 20.60 gm milk
  • 4 chicken breast fillets, cut into 3.5cm pieces
  • 1 green onion, thinly sliced
  • 1 small garlic clove, crushed
  • 62.50 ml vodka
  • 250.00 ml tomato juice
  • 12.20 gm Worcestershire sauce
  • 20.00 ml fresh flat-leaf parsley leaves, chopped
Instructions:
  • In a small food processor, finely chop pretzels and peanuts.
  • On a plate, season flour with pepper. In a shallow bowl, whisk together egg and milk. Place pretzel mixture in another bowl. Dip chicken in flour, then egg mixture, and coat with pretzel mixture. Transfer to a plate, cover, and refrigerate for 30 minutes.
  • Preheat the oven to 180C/160C fan-forced. Line 2 baking trays with baking paper, then arrange the chicken on the trays. Bake for 30 minutes, or until the chicken is fully cooked, remembering to swap the trays halfway through cooking.
  • Prepare the Bloody Mary dipping sauce by heating oil in a saucepan over medium-high heat. Sauté the onion for 2 minutes until it starts to soften, then add the garlic and cook for 1 more minute. Pour in the vodka, bring to a boil, and let it simmer until reduced by half. Mix in the tomato juice and Worcestershire sauce, season with pepper, and bring to a simmer. Let it simmer for 5 minutes, then remove from heat and allow to cool for 10 minutes before stirring in the parsley.
  • Present the chicken alongside a delectable dipping sauce.

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