Chicken nuggets with a crushed pretzel crust have a guaranteed wow factor. Have them as a quick weeknight supper or serve 'em as a party app. —Carrie Farias, Oak Ridge, New Jersey
- 2 large eggs
- 1/4 cup 2% milk
- 3 cups buttermilk ranch or cheddar cheese pretzel pieces, finely crushed
- 1 cup all-purpose flour
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- Cooking spray
- 1/4 cup Dijon mustard
- 1/4 cup honey
- Preheat oven to 425°. In a shallow bowl, whisk eggs and milk. Place pretzels and flour in separate shallow bowls. Dip chicken in flour to coat all sides; shake off excess. Dip in egg mixture, then in pretzels, patting to help coating adhere.
- Place chicken on foil-lined baking sheets; spritz with cooking spray. Bake 12-15 minutes or until chicken is no longer pink. In a small bowl, mix mustard and honey. Serve with chicken. Yield: 6 servings (1/2 cup sauce).
Originally published as Pretzel-Coated Chicken Nuggets in Simple & Delicious February/March 2015
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