Pretzel-Crusted Chicken Fingers with Curry Ketchup

• 1/2 cup ketchup
• 1 teaspoon Madras curry powder
• 1/4 teaspoon fennel pollen
• 1 pound boneless, skinless chicken breast
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups ground pretzels
• 1/2 teaspoon kosher salt
• 1/2 cup grapeseed or vegetable oil

1. In a small bowl, whisk together the ketchup, curry powder and fennel pollen.
2. Set aside to let the flavors relax as you prepare the chicken.
3. Slice the chicken breasts at a slight angle, about 1/3-inch thick, making 4-inch-long chicken fingers.
4. Place the flour, eggs and pretzel crumbs in three separate shallow bowls.
5. Season the flour and egg each with 1/4 teaspoon salt.
6. Working one at a time, dip the chicken fingers in the flour, then in the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.
7. Heat a large skillet over medium heat.
8. Add 1/4 cup of the oil to the pan.
9. When hot, add half of the chicken fingers -- the chicken should begin to sizzle gently when it hits the pan.
10. Cook until golden brown and cooked through, about 4 minutes per side.
11. Drain on a paper-towel-lined plate.
12. Repeat with the remaining oil and chicken fingers, wiping out the pan between uses.
13. Serve warm with the curry ketchup for dipping.

ketchup, curry powder, fennel pollen, chicken, flour, eggs, ground pretzels, kosher salt, grapeseed

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/pretzel-crusted-chicken-fingers-with-curry-ketchup.html (may not work)