I am always looking for new ways to serve my favorites, and mash them up with other favorites. I was having a friend over for brunch who loves pretzels, and everyone loves chicken and waffles right now, so it was pretty clear what I had to do. I brainstormed for ways to blend the two dishes. Beer and pretzels are best friends, so I decided to beer batter the chicken. I also normally love honey mustard with pretzels, so I switched it to maple mustard to go with the waffle theme. Finally, I wanted to add some veggies to keep at least a little open space in our arteries, so I grabbed some seasonal veggies to make a hash.
This is the recipe for the pretzel dough.
Beer Battered Chicken with Pretzel Waffles and Seasonal Hash
- pretzel dough linked above
- 1/2 cup baking soda
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- salt and pepper
- 1 can beer
- 1 cup flour about
- oil for frying
- 1 overflowing cup cubed squash
- 1 overflowing cup chopped brussel sprouts
- 1 overflowing cup chopped purple cabbage
- 1/2 cup chopped jalapenos
- 1/2 cup chopped onions
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cracked black pepper
- 2 tablespoons Butter
- maple syrup
- whole grain mustard
- yellow mustard
- Put the chicken in a bowl with the buttermilk along with the paprika, cumin, and some salt and pepper. Allow to marinate for 2 hours.
- Make the pretzel dough according to the linked instructions. After the first rise, roll out the dough to 1 inch thickness.
- Cut circles with a cookie cutter that are 2 inches in diameter.
- Bring 5 cups of water to a boil with the baking soda in it.
- Boil the dough rounds for 30 seconds, then flip and boil 30 seconds more. Remove from the water to a drying rack
- butter a preheated waffle iron and place a dough round into each waffle spot in the iron. Close and allow to cook for 5 minutes. remove and place on a baking sheet.
- Repeat until all the dough is cooked and place the baking sheet in the oven at 200 until the rest of the meal is ready.
- Put the squash in a pan with a splash of oil on high heat and cook about 5 minutes until starting to brown on the edges. Add the brussel sprouts, cabbage, jalapenos, and onions and cook another 10 minutes, stirring often and adding more oil if needed.
- Add the spices and butter and stir well. Turn to low and cook, stirring occasionally until ready to eat.
- Meanwhile, put the beer in a bowl and salt it. Whisk in just enough flour until you get a thick batter that is similar thickness to a pancake batter.
- preheat oil to 375.
- One by one remove chicken from the marinade and dip in the batter. Then drop into the hot oil.
- Allow to fry about 3 – 5 minutes until the batter is set and the chicken is cooked.
- Remove from oil and place on a rack. finish with salt and pepper.
- Mix the maple and mustards to desired flavor. It’s up to you if you want it to be more mapley or more mustardy!