Pretzel Coated Chicken Nuggets made with boneless diced chicken breasts coated with a crunchy pretzel crust.
I originally shared this recipe for Pretzel Coated Chicken Nuggets back in 2011 when my kids were 15 and 10 and it’s still one of their favorite recipes 10 years later. So much in fact, it was time for a picture makeover.
To be honest, I haven’t made these in quite a while, but they’re not only great to feed those growing mouths, these chicken nuggets make a tasty game day snack too!
My girls will be 25 and 20 in a few weeks and Saturday college football games have taken over high school’s Friday Night Lights. It’s just as exciting to watch; especially when you know how hard these kids worked to get where they are.
Like most parents, we support our kids’ school choices just like they did. In fact, even though our older daughter graduated college 3 1/2 years ago, Penn State will always be in our hearts.
Since our youngest is still in college, we’re on the Virginia Tech Hokie bandwagon; and though their football team isn’t on a winning streak, the games and the energy in their stadium is just as impressive. You haven’t lived until you’ve jumped to Enter Sandman in a stadium with over 60,000 people!
Which brings me to snacks because don’t we all enjoy munching on some tasty treats while watching the game? These Pretzel Chicken Nuggets with a Honey Mustard Dipping Sauce will be your new favorite go to snack!
For this recipe you’ll need the following ingredients:
- Boneless Chicken Breasts
- All Purpose Flour
- Sourdough Pretzels
- Cooking Spray
I’ve made these chicken nuggets with regular sour dough and flavored pretzels. Our favorite is the Honey Mustard & Onion Pretzel Pieces…delicious! Some other flavors you can try might be Jalepeno, Hot Wing or Cheddar Cheese.
For uniformity in size, I used chicken tenderloins and cut them into four equal parts. In one pound of chicken, you’ll get 6-8 tenderloins depending on their size; which yields between 24-32 chicken nuggets.
If you use flavored pretzels, you may not need a dipping sauce, but my kids used to love a sauce with equal parts of honey and your favorite mustard. Other dipping sauces can be Ranch Dressing, BBQ Sauce or a Spicy Ketchup.
I can’t live without my mini food processor! Honestly I use it more than the regular big one because it’s great for chopping small quantities.
If you don’t own one, you can add the pretzels to a Ziploc bag; then pound them with a rolling pin to get the pieces smaller and more granular.
How do you make Pretzel Coated Chicken Nuggets?
Start by dicing the chicken into 1-inch cubes on a cutting board with a sharp knife; then finely chop the pretzels in a food processor.
Prepare three bowls: one for the flour, one for the eggs, and one for the pretzels. Dip the chicken first in the flour, then in the egg and finally into the pretzels.
Place on a baking sheet, spray the tops with cooking spray and bake in a preheated 375 degrees F oven for 20 minutes or until chicken is cooked through.
We love these baked chicken nuggets and the flavor is incredible. This recipe makes approximately 24-32 pieces. Serve alone or with your favorite dipping sauce.
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- Preheat oven to 375 degrees F.
- Dice the chicken into 1-inch cubes; then finely chop the pretzels in a food processor.
- Prepare three bowls: one for the flour, one for the eggs, and one for the pretzels. Dip the chicken first in the flour, then in the eggs; then in the pretzels.
- Place on a baking sheet, spray the tops with cooking spray and cook for 20 minutes or until chicken is cooked through. Serve alone or with your favorite dipping sauce.
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*Originally Shared 2011/Updated November 2021