Most kids I know love chicken nuggets. But right or wrong, the commercial kinds you can buy come with a bad reputation: poor quality meat, loaded with fat, you get the picture. For a healthier option, make nuggets at home and swap breadcrumbs for pretzels for this lovely Crunchy Pretzel Chicken.
I’ve always felt a little bit uneasy about buying in chicken nuggets, especially after seeing how the commercial ones are made. The thought of making my own however – dipping chicken fillets in all those separate bowls of egg, flour and breadcrumb – has always seemed like too much of a hassle. Who has time for that? Well, as it happens, my nine-year old. She asked if she could make these and then sat happily dipping each chicken mini-fillet in flour, egg and then crushed pretzels until we had more than a plateful. Using pretzels instead of breadcrumbs is an interesting way to change this recipe up, and the result is a juicy chicken bite with a lovely crunchy coating. Perfect teatime fodder.
For this recipe I used spelt pretzels which I think taste better than the original version. Have a try. I’ve used standard UK cups bought from the supermarket to measure out these ingredients but a good-sized mug is perfect. I serve these in flatbread, with pasta and salad and a honey/mustard relish.
Makes 12 mini fillets.
- 1 packet of chicken mini-fillets, or 2 - 3 chicken breasts cut into strips
- 1 - 2 eggs, beaten
- 1 cup plain flour seasoned with salt and pepper
- 1 - 2 cups crushed pretzels (I whizzed mine in the food processor for a couple of minutes)
- olive oil
- Preheat the oven to 200C/400F/Gas Mark 6
- Fill separate bowls with egg, flour and pretzel crumbs (see MoKL Kitchen Tips for a mess-free way to do this).
- Dip each chicken fillet first in the flour, then in the egg, and lastly in the pretzel crumbs
- Lay on a baking sheet and brush with olive oil
- Bake in the oven for 20 minutes or until cooked through.