Pretzel Coated Chicken Nuggets Recipes

Steps:

• Preheat oven to 425°. In a shallow bowl, whisk eggs and milk. Place pretzels and flour in separate shallow bowls. Dip chicken in flour to coat all sides; shake off excess. Dip in egg mixture, then in pretzels, patting to help coating adhere., Place chicken on foil-lined baking sheets; spritz with cooking spray. Bake 12-15 minutes or until chicken is no longer pink. In a small bowl, mix mustard and honey. Serve with chicken.

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix and bake as directed on package.
• Microwave remaining ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min.
• Serve chicken with sauce.

Steps:

• Cut chicken breasts into 2 inch (5 cm) pieces.
• Mix pretzels and cheese in food processor.
• Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
• Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
• Fry in vegetable oil. Flip several times until fully cooked.
• Serve with ketchup or your favorite dipping sauce!
• Enjoy!

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.

Steps:

• Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
• Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
• Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
• Serve alongside the reserved honey mustard.

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.

Steps:

• Cut the skinless, boneless chicken breast halves into 1 inch cubes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
• Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
• Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.