Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini

"I got this from the March 2008 edition of Rachael Ray's magazine. It looks like something my family would enjoy."
photo by Nif_H photo by Nif_H
photo by Nif_H
photo by januarybride photo by januarybride
photo by LifeIsGood photo by LifeIsGood
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by LifeIsGood photo by LifeIsGood
Ready In:




  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
  • When the milk begins to bubble, stir in the cheese and mustard.
  • Season the sauce with salt and pepper, remove from heat and cover to keep warm.
  • Preheat the oven to 250 degrees.
  • Using a food processor, finely grind the pretzels.
  • Transfer to a shallow bowl and add the thyme.
  • In another shallow bowl, beat the eggs.
  • Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
  • Repeat with the chicken.
  • In large skillet, heat 1/2 cup olive oil over medium heat.
  • Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
  • Drain on paper towels; keep warm on a baking sheet in the oven.
  • Repeat with the zucchini, adding more oil if necessary.
  • Serve the chicken fingers and zucchini sticks with the cheese sauce.

Questions & Replies

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  1. rosslare
    Wonderful, the crispiest, and very tasty too, chicken I have ever made! Would have been a little dry without the cheese sauce, which was the perfect accompaniment.
  2. Nif_H
    This was pretty darn tasty! I ended up using 6 eggs and about a cup of olive oil. I had a heck of a time getting the batter to stay on the zucchini! :( I did like the flavour though and so did my family. Thanks Lainey for a lovely dinner! Made for Gimme 5. :)
  3. LifeIsGood
    This recipe made it into book#234156! ~PAC Spring 2008~ FANTASTIC!!!!! What a delicious meal this recipe provided. The zucchini sticks are downright addictive! I halved the cheese sauce amount and it was more than enough. In fact, I will probably omit the cheese sauce from now on because the chicken and zucchini are outstanding on their own. The pretzel flavoring pairs wonderfully here. Don't skip the thyme, it adds just a hint of flavor that is perfect. I would also suggest grinding up the pretzels VERY WELL. If you don't, it won't adhere as well to the chicken & zucchini. I used a package of regular pretzel rods. Excellent recipe!!!!! :-)
  4. Turkmanastan
    I was intrigued by the recipe title and had to give it a try. My DW loves chicken fingers so thought I would cater to her on this one. I had to double the pretzel and thyme amounts as the chicken tenderloins used up the fist batch rather quickly. The overall flavor was very good. The zucchini was wonderful. Although, the coating did not want to adhere to well to them, enough remained to enjoy the thyme and pretzel coating. The cheese sauce was a nice addition to the meal. DW loved this recipe, so I will it is a keeper.
  5. januarybride
    Man oh man was this good. I only did the zucchini and it was fabulous. I cheated and used premade cheese sauce and simply stirred in some ground mustard. Fabulous to say the least. Tagged for MAKE MY RECIPE Sept 2008.


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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