Pretzel Coated Chicken Nuggets
Recipe Type: Main
Pretzel coasted chicken nuggets are amazingly good. When I first thought of the concept of coating chicken with plain old salted pretzels, I thought no way but it is worth a try. Low and behold, they came out with a taste and texture that was simply out of this world. As with any dish of this sort, there is some dredging to be done, but the outcome is well worth it. I simply could not believe that chicken nuggets coated with a pretzel mixture could be this good. As a result of them being done in about 15 minutes, they make a great midweek meal or snack too.
- 1/2 kilo or 1 pound of boneless, skinless chicken breasts
- 1/2 cup of all purpose flour
- 1/2 tsp of garlic powder
- 1/2 tsp of smoked paprika
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1/4 tsp of cayenne pepper
- 2 eggs
- 20 – 30 crushed pretzels
- 2-3 tbsp of dijon mustard
- 2-3 tbsp of honey
- Heat you oven to 425 F or 220 C.
- Slice the chicken breast into chicken nuggets.
- the first bowl and the flour and spices. Mix until well combined.
- Place the eggs in the second bowl and beat until combined.
- In the third bowl and the crushed pretzels
- Dredge the chicken in the flour first, followed by the eggs, and then the pretzels. I always use three different tongs to prevent a buildup of mess.
- Set them aside on a wire rack over top of a baking tray. I usually line the rack with some aluminum foil to catch and drippings.
- Place the in oven for 12 – 15 minutes until browned and cooked through.
- To make the sauce add the mustard and the honey to a small bowl and mix until well combined.
- Serve and enjoy your pretzel coated chicken nuggets.
There are a few tips and tricks to the recipe. I season my flour with some secret ingredients the contents of the recipe reveal, but you can use the seasoning of your choice. We use boneless, skinless chicken breasts in the recipe, but chicken tenderloins could also be used.[br][br]It is a superb recipe for parties, game nights, and social gatherings.[br][br]Give it a try and, as always, let us know what you think.