Pretzel-Coated Chicken Nuggets Recipe

Pretzel-Coated Chicken Nuggets Recipe
Pretzel-Coated Chicken Nuggets Recipe photo by Taste of Home
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Pretzel-Coated Chicken Nuggets Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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
  • SAUCE:
  • 1/4 cup Dijon mustard
  • 1/4 cup honey

Directions

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

Nutritional Facts

3 ounces cooked chicken with about 1 tablespoon sauce: 422 calories, 12g fat (5g saturated fat), 104mg cholesterol, 619mg sodium, 47g carbohydrate (12g sugars, 2g fiber), 28g protein.

  • 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
  • SAUCE:
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  1. 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.
  2. 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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