Crispy pretzel chicken with honey-mustard sauce

Via BBC Good Food

Crispy pretzel chicken with honey-mustard sauce

If you want to add more dairy free recipes to your collection, Crispy pretzel chicken with honey-mustard sauce might be a recipe you should try. One portion of this dish contains around 72g of protein, 21g of fat, and a total of 642 calories. This recipe serves 4 and costs $3.67 per serving. 99 people were impressed by this recipe. It is brought to you by BBC Good Food. Head to the store and pick up eggs, honey, skinless boneless chicken thighs, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns an excellent spoonacular score of 91%. Crispy Pretzel Chicken with Parmesan Honey Mustard Sauce, Cheesy Pretzel Baked Chicken Tenders with Honey Mustard Sauce, and Pretzel Coated Chicken Tenders with Honey Mustard Dipping Sauce are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 35 minutes

Ingredients:

2 eggs, beaten with a fork

4 tbsp honey

1 tbsp olive oil

100g salted pretzels

12 boneless, skinless chicken thighs

1 tsp white wine vinegar

100ml wholegrain mustard

Equipment:

ziploc bags

oven

baking pan

bowl

Cooking instruction summary:

Heat oven to 200C/180C fan/gas 6.Crush the pretzels in a food processoror bash up in a plastic bag using a rollingpin. Transfer pretzel crumbs to a plate.Season the chicken, toss in flour, dipinto the egg, then roll in the pretzelcrumbs. Place on a baking tray, drizzleover the oil and bake for 35 mins untilcrisp and tender.In a small bowl, mix the mustard,honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve theremaining chicken with the sauceand green veg or salad and potatoes.

Step by step:

1. Heat oven to 200C/180C fan/gas 6.Crush the pretzels in a food processoror bash up in a plastic bag using a rollingpin.

2. Transfer pretzel crumbs to a plate.Season the chicken, toss in flour, dipinto the egg, then roll in the pretzelcrumbs.

3. Place on a baking tray, drizzleover the oil and bake for 35 mins untilcrisp and tender.In a small bowl, mix the mustard,honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...')

4. Serve theremaining chicken with the sauceand green veg or salad and potatoes.