Pretzel-Coated Chicken Nuggets

Name: Pretzel-Coated Chicken Nuggets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings (1/2 cup sauce).
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

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

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.

Nutrition 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.

Originally published as Pretzel Coated Chicken Nuggets in Simple & Delicious February/March 2015