PRETZEL CRUSTED CHICKEN NUGGETS RECIPE BY TASTY
Here's what you need: pretzels, shredded parmesan cheese, flour, pepper, eggs, chicken breast
Provided by Tasty
Categories Lunch
Yield 15 nuggets
Number Of Ingredients 6
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!
Nutrition Facts : Calories 124 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
PRETZEL-CRUSTED CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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.
PRETZEL-CRUSTED CHICKEN SKEWERS
Steps:
- Preheat a grill pan over medium-high heat.
- Cut each piece of chicken lengthwise into 6 slices. Thread each strip through a bamboo skewer. Sprinkle the chicken generously with salt and pepper.
- Using a rag and tongs, generously oil the grill pan. Place the chicken skewers on the grill. Cook the chicken until lightly charred and cooked through, 2 to 3 minutes per side. Remove the skewers from the grill to a plate or sheet tray and cover to keep warm.
- In a small bowl stir together mayonnaise and mustard. Put the crushed pretzels onto a large plate and combine with the grated cheese.
- Brush a chicken skewer with the Dijon mayonnaise, then roll into the pretzel and cheese mixture to coat completely. Repeat with remaining chicken skewers and serve with extra Dijon mayonnaise for dipping.
PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS
The secret to crunchy success for this pretzel-crusted chicken recipe is grinding up the sourdough pretzel nuggets until they're finely crushed. You can change up the pretzel flavor by using hot buffalo wing or buttermilk ranch nuggets. -Kerri Balliet, Mequon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2/3 cup sauce).
Number Of Ingredients 14
Steps:
- Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs., In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink., Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper., Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.
Nutrition Facts :
PRETZEL CRUSTED CHICKEN BREASTS
Although I've tweaked the original of this recipe, I first found it in the Dec/Jan 2010 issue of Taste of Home Healthy Cooking.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
- In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
- In another shallow bowl, whisk together the egg, cider, flour & spices.
- Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
- Bake 40 to 50 minutes or until chicken juices run clear.
- Great served with a mix of honey Dijon mustard & apricot preserves.
PRETZEL-CRUSTED CHICKEN CUTLETS WITH CAULIFLOWER PURéE AND ARUGULA
These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp arugula salad. It all adds up to the perfect weeknight meal.
Provided by Rhoda Boone
Categories Chicken Leafy Green Quick & Easy Dinner Cauliflower 22-Minute Meals Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 15
Steps:
- Set a wire rack over a rimmed baking sheet and set aside. Fill a medium saucepan with 1/4 inch of water; add cauliflower and garlic and cover the pot. Bring to a boil over high heat and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain and reserve.
- Meanwhile, in a large, deep skillet, heat 1/2 inch of oil over medium-high heat until it registers 350°F on a deep-fat thermometer, or until a pinch of flour sizzles when sprinkled into the oil.
- While oil is heating, add pretzels to the bowl of a food processor and pulse until some crumbs are ground fine but some are still coarse pea-sized pieces. Spread pretzel crumbs on a large plate or another rimmed baking sheet. Wipe out bowl of food processor and reserve for cauliflower pureé.
- Place flour on another large plate or rimmed baking sheet and use a whisk to gently blend in 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, beat eggs, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until blended. Working with one cutlet at a time, coat with flour on both sides, then dip in egg (allowing excess to drip off), then dredge in pretzel crumbs, pressing them to adhere.
- Working in batches if necessary, fry cutlets until golden brown and fully cooked, 2 to 3 minutes per side. Transfer cutlets to wire rack to drain, and season them with salt.
- Once cauliflower and garlic are cooked and drained, add them to the bowl of the food processor along with the butter, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Purée until smooth, adding more milk if necessary. Season to taste.
- To serve, divide arugula among four plates. Season with salt and pepper, a squeeze of lemon, and a drizzle of olive oil. Divide cauliflower purée among the plates, and top with chicken cutlets.
PRETZEL-CRUSTED CHICKEN TENDERS
This recipe, a kid pleaser, is from John Mitzewich at the About.com site. Chicken tenders are marinated in a tasty concoction then coated with coarse pretzel pieces. They are baked, not fried. Adults will like this tasty finger food, too!
Provided by Lorraine of AZ
Categories Chicken Breast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the chicken breasts lengthwise into 4 or 5 strips.
- In a large plastic bag, combine the 2 tablespoons Dijon mustard, orange marmalade, 2 tablespoons rice vinegar, salt and pepper, and buttermilk. Mix and add chicken strips. Allow to marinate about 20 minutes, no longer than 30 minutes because after that the chicken will start to "cook.".
- Meanwhile, place pretzels in another large plastic bag and smash them into coarse crumbs (Mitzewich used pretzel sticks). You will need 2-3 cups. Place the crumbs in a shallow bowl.
- Remove the chicken from marinade, letting the excess marinade drain off.
- Add a few chicken strips to the crumbs and press the crumbs into the chicken.
- Oil a baking sheet and place coated strips on sheet. Repeat coating procedure with remaining strips.
- When all the strips are on the baking sheet, drizzle the melted butter over them. The more butter you use here, the browner and richer the finished strips will be.
- Bake in a preheated 400 degree F. oven 20-30 minutes.
- Thin some additional Dijon mustard with additional rice vinegar and drizzle this mixture over the cooked chicken.
Nutrition Facts : Calories 854.8, Fat 14.3, SaturatedFat 6.4, Cholesterol 113.2, Sodium 2367.2, Carbohydrate 127.8, Fiber 4.9, Sugar 10.4, Protein 53.8
PRETZEL-COATED CHICKEN NUGGETS
Chicken nuggets with a crushed pretzel crust have a guaranteed wow factor. Have them as a quick weeknight supper or serve 'em as a party app. -Carrie Farias, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1/2 cup sauce).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 422 calories, Fat 12g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 619mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein.
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