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Yechiel was kind enough to share one of his popular dishes with Family Table readers in a baked version versus the deep-fried one used in BUN’s kitchen.
2 pounds (910 grams) chicken cutlets
1/4 cup Glicks Flour
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon garlic powder
3 eggs
6 ounces (170 grams) Haddar Pretzels, crushed, or pretzel crumbs
1–2 jalapeno peppers, finely chopped (seeds and membranes removed for less heat)
1/2 cup Gefen Mayonnaise
1/4 cup Haddar Dijon Mustard
1/4 cup Gefen Yellow Mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the wire rack with nonstick cooking spray.
Cut each chicken cutlet into three strips to yield 12 chicken tenders. Combine the flour with the spices. Mix the eggs in a separate bowl.
Dip each chicken tender into the flour mixture to coat, followed by the eggs, and finally the crushed pretzels.
Arrange the prepared chicken tenders on the baking sheet. Bake for 20 minutes, or until cooked, flipping and spraying with more cooking spray halfway through.
Combine all ingredients in a medium bowl.
Blend with a hand blender until smooth.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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