PRETZEL CHICKEN FINGERS
These
pretzel crusted chicken fingers are cooked, crunchy and ridiculously tasty.
Drizzle with hot honey and dip in the house sauce.
Ingredients
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 and 1/2 cups finely crushed pretzels (or more, as needed)
- 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
- 1/2 cup whole wheat flour or all-purpose flour (spoon & leveled)
- nonstick spray like PAM, olive oil spray, or coconut oil spray.
Instructions
First, preheat
the oven to 400 ° F (204 ° C). Line a large baking sheet with a silicone baking
mat or coat it with a non-stick spray.
Then, if
using chicken breasts, pound and cut into 1 to 1.5 inch pieces. If you're using
boneless, skinless chicken breast fillets (chicken breast fillets are lean
strips of meat attached to the bottom of chicken breasts - they can also be
purchased separately.) - just cut into 1-1.5 inch pieces .
Combine
flour, salt and pepper in a shallow dish. Beat the eggs in another shallow
dish. Pour the pretzels in a third shallow dish. Coat each piece of chicken
with flour, shaking off any excess. Then dip in the egg and let any excess drip
off. Then roll the pretzels generously, shaking off any excess.
Add more
crushed pretzels to the dish if you are weak. Place the chicken bites on the
prepared baking sheet. Lightly spray each with a non-stick spray to
"seal" the breadcrumbs, which will prevent the breadcrumbs from
remaining raw and allow them to cook on chicken fingers.
Bake for 8
minutes. Turn each piece over and continue cooking until the outside is crisp
and the centers are cooked through, about 6-8 minutes longer. Cooking times may
vary, just make sure yours are well cooked. If you like them more brown, cook
longer. Serve the chicken bites with toothpicks (if you use them as an
appetizer), honey mustard or this cheese sauce. Keep leftovers in the
refrigerator for up to 2 days. I chopped them and put them on a salad. It was
so good! Happy Coking Time.
