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.
YOU WILL NEED:
- 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.