Boneless diced chicken breasts coated with a crunchy pretzel crust; then baked and served with a honey mustard dipping sauce.
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. Pretzels 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. 
How do you make Pretzel Coated Chicken Nuggets?
For this recipe you’ll need boneless chicken breasts, all purpose flour, eggs, milk, and sourdough hard pretzels. You can use any kind of pretzel you like; in fact I’ve even tried those honey mustard pretzels and it tasted even better!
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 egg wash, and one for the pretzels. Dip the chicken first in the flour, then in the egg wash (eggs + milk); then in the pretzels.
Place on a baking sheet and bake at 425 degrees F for 20 minutes or until chicken is cooked through. Serve with Honey Mustard Dipping Sauce.
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All you need to make the sauce is honey and Dijon mustard. Combine the two in a bowl and whisk until smooth. My kids prefer Dijon mustard, but if you like your sauce on the spicier side, use spicy brown mustard or even whole grain mustard.
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Pretzel Coated Chicken Nuggets with Honey Mustard Dipping Sauce
Ingredients
- 1 1/2 pounds boneless chicken breasts
- 1 cup all purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cups chopped sourdough hard pretzels (approx. 5-6)
For the Honey Mustard Dipping Sauce
- 1/4 cup dijon mustard
- 1/4 cup honey
Instructions
- 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 egg wash, and one for the pretzels.
- Dip the chicken first in the flour, then in the egg wash (eggs + milk); then in the pretzels.
- Place on a baking sheet and bake at 425 degrees F 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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Wow…i loved this one!! Really a unique recipe! Feel like grabbing them right now 🙂
Thanks Teena Mary! 🙂
Um.. these need to be entered into the Recipe of the Week… LIKE NOW!! hehe. I love the pretzel coating! That sounds amazing. I bet my girls would get a kick out of that too!
I took them as an app to a party this past Saturday (adults only) and they devoured them!
Just linked up to Family Fresh MEals-Apptetizer Week Link
http://familyfreshmeals.blogspot.com/2011/12/recipe-of-week-appetizers.html
Going to try it tonight. Home & Garden Party platter, very nice 🙂
Thanks Erin 🙂