Ingredients

• 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

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Instructions

1. Watch how to make this recipe.
2. In a small bowl, whisk together the ketchup, curry powder and fennel pollen. 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. Place the flour, eggs and pretzel crumbs in three separate shallow bowls. Season the flour and egg each with 1/4 teaspoon salt. 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.
4. Heat a large skillet over medium heat. Add 1/4 cup of the oil to the pan. When hot, add half of the chicken fingers -- the chicken should begin to sizzle gently when it hits the pan. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel-lined plate. Repeat with the remaining oil and chicken fingers, wiping out the pan between uses.
5. Serve warm with the curry ketchup for dipping.