Pretzel Coated Chicken Nuggets


A lone pretzel stick lying in the blender with crushed pretzels

I’ve made this recipe a few times now as it is husband and toddler approved. It is easy to make, which is good since any time we get in the car lately, even at 9 am, my toddler requests nuggets. I’ve included the basic modified recipe as I make it since I’ve promised not to blather on and on, but if you need more details like I typically do, here’s the recipe I follow. I skip the salt since pretzels are already salty enough for me.

** This recipe can easily be modified to be gluten-free by switching out the pretzels & flour used.


  • Tongs to help coat and later flip the nuggets
  • 3 shallow dishes for dipping & coating the chicken
  • Baking sheet or other suitable pan with a lip (non-stick or coated with cooking spray)


  • 1 1/2 pounds thawed boneless, skinless chicken tender (or breasts pounded flat, they are cheaper)
  • 1/2 c flour
  • Pepper, to taste
  • 1 1/2 c crushed pretzels (I always just  guess & make more as I go)
  • 2 eggs


  • Heat your oven to 400 degrees
  • Set up your prep dishes
    • Dish 1: 1/2 c flour and pepper mixed together
    • Dish 2:  2 eggs, beaten
    • Dish 3: crushed pretzels
  • Cut the chicken tenders into 1 1/2″ bite size pieces
  • Coat the chicken in first the flour then the egg, shaking off the excess between coatings
  • Coat the chicken in the crushed pretzels

Cook at 400 degrees for 16 minutes, turning pieces after 8 minutes.

Don’t forget the dipping sauce if you’ve found one you can tolerate or if you’re sharing these with others.

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