Easy to make honey mustard pretzel chicken nuggets are delicious to eat.
The hustle and bustle of the holiday time from late November through early January can make preparing dinner a challenge. Having an entree on hand that is delicious for both kids and adults is a winner
Honey Mustard Pretzel Chicken nuggets are crunchy, crispy, sweet, and savory and a breeze to make. The recipe includes only 8 ingredients and that is counting salt and pepper.
Cut boneless and skinless chicken breasts into 2 inch pieces. You could also substitute chicken tenders in the recipe. Dip the chicken a coating containing spicy Dijon mustard and sweet honey and then coated with crushed salty pretzels.
My favorite baking sheets to use are half sheet pans like the ones used in restaurants and bakeries. They are readily available online and at restaurant supply stores. To ensure the chicken is crispy and crunchy on all sides, bake the nuggets on a cooling rack (like the one used for cooling cookies and cakes).
Serve the hot out of the oven with the honey mustard dipping sauce. Or cool the chicken, place in a resealable bag, and pop in the freezer. Then pull out a few for a snack and the whole bag for a quick dinner entree. Reheat on a cooling rack placed in a baking sheet at 350 degrees for 15 - 20 minutes.
Try these other favorite chicken recipes ~
- Raspberry balsamic glazed chicken
- Spicy jalapeno chicken and broccoli stir fry
- Roasted herb chicken and cannellini bean salad
- Chicken pomodoro
recipe
Honey Mustard Pretzel Chicken
- Total Time: 45 minutes
- Yield: 4 1x
Description
These crunchy chicken nuggets coated with crushed pretzels are loved by kids and adults alike.
Ingredients
- 3/4 cup Dijon mustard (divided)
- 1/2 cup honey (divided)
- 1 tablespoon mayonnaise
- 1 large egg
- 2 1/2 pounds boneless, skinless chicken breasts (cut into 2 inch nuggets)
- 1/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 cups mini pretzel twists (finely crushed)
Instructions
- Preheat oven to 375 degrees. Place a cooling rack in a rimmed baking sheet. Spray rack with nonstick spray.
- In a small bowl, prepare the honey mustard dipping sauce. Combine 1/2 cup of the mustard, 1/4 cup of the honey and 1 tablespoon of mayonnaise. Set aside.
- In a medium sized bowl, stir to combine the remaining mustard, honey and the egg.
- Season the chicken with salt and pepper. Add the chicken to the bowl with the mustard, honey and egg mixture.
- In another medium sized bowl, add the crushed pretzels.
- One piece at a time, remove the chicken from the mustard, honey and egg mixture and dip in the crushed pretzels. Be sure to thoroughly coat the chicken.
- Place the coated chicken nuggets on the cooling rack. Leave about 1/2 inch of space between each piece of chicken to ensure even cooking.
- Bake in the preheated oven for 25 to 35 minutes. The chicken should have an internal temperature of 165 degrees when done.
- Remove chicken from the oven and place on a platter. Serve with the honey mustard dipping sauce.
Notes
Recipe by Amy Casey ~ 2018
© 2018 amycaseycooks
www.amycaseycooks.com
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
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