Boneless chicken breasts diced into bite sized pieces then coated with a pretzel crust before baking.
The other night my kids wanted chicken nuggets, and I agreed since I haven’t made them in a while. However, I stopped buying the frozen kind months ago after my youngest finally saw the “foodie light” and started eating what I was cooking.
So I decided to just cut up some chicken and then “bread” it with chopped up pretzels. It gave it a unique, tasty twist and wasn’t salty like I thought it would be. These would also make a great appetizer for people of all ages
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Pretzel Coated Chicken Nuggets with Honey Mustard Dipping Sauce
- Trim any fat on the chicken and dice into 1" cubes; then finely chop the pretzels in a food processor and prepare three bowls: one for the flour, one for the egg wash, and one for the pretzels.
- Dip the chicken first in the flour, then in the egg wash then in the pretzels.
- Place on a baking sheet and bake at 425 degrees for 20 minutes or until chicken is cooked through. Serve with Honey Mustard Dipping Sauce.
Honey Mustard Dipping Sauce
- Whisk the mustard and honey together until well blended.
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