Pretzel Coated Chicken Nuggets Recipes

PRETZEL-CRUSTED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees. Cover a baking sheet (or you may need two) with aluminum foil.
• Whisk together flour, salt and pepper in a bowl. In a separate bowl, add the two whisked eggs. Then in a third bowl, add the crushed pretzels. This will be your assembly line for the nuggets.
• Take a piece of chicken and dip it in the flour mixture until it is evenly covered. Then dip it in the eggs, and then in the crushed pretzels, then place on the prepared baking sheet. Repeat with remaining chicken.
• Bake nuggets for about 20 minutes, or until the chicken is fully cooked. (Cooking time can depend on the size of your nuggets). Serve with your favorite dipping sauce.

BAKED PRETZEL CHICKEN NUGGETS

Steps:

• In a large resealable bag, add the buttermilk, pickle juice and chicken. Let the chicken marinate, refrigerated, for 1 hour.
• Preheat the oven to 400 degrees F. Cover a baking sheet in aluminum foil and lightly coat with the olive oil.
• In another large resealable bag, combine the breadcrumbs, pretzels, Parmesan, garlic salt, Italian seasoning and pepper and shake to mix evenly. Put the flour in a shallow bowl and set aside. In another bowl, whisk together the salt and eggs.
• Take the chicken pieces out of the marinade, discarding the marinade. Dip them first in the flour, and then in the egg mix. Finally, put them in the bag with the breadcrumb and pretzel mix. Once all the chicken pieces are in the bag, seal the bag and shake to mix, making sure that every piece gets coated in crumbs.
• Put the chicken piece on the baking sheet, evenly spaced. Bake for 8 minutes, and then turn the pieces over. Continue to bake until the nuggets are golden brown, another 8 minutes.

PRETZEL CRUSTED CHICKEN NUGGETS SALAD

Steps:

• For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
• Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
• For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
• For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.