Pretzel Coated Chicken Nuggets
Pretzel Coated Chicken Nuggets requires roughly 45 minutes from start to finish. For $1.38 per serving, you get a main course that serves 4. Watching your figure? This dairy free recipe has 282 calories, 31g of protein, and 4g of fat per serving. 3055 people found this recipe to be scrumptious and satisfying. A mixture of skinless boneless chicken breasts, egg whites, garlic powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Emily Bites. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is good. Users who liked this recipe also liked Honey Mustard Pretzel-Coated Chicken Fingers, Pretzel-Crusted Chicken Nuggets, and Pretzel-Crusted Chicken Nuggets.
Servings: 4
Ingredients:
1/8 teaspoon black pepper
3 egg whites, beaten
1/8 teaspoon garlic powder
½ teaspoon dry mustard powder
4 oz salted pretzels, crushed into crumbs (you can do this manually, but it is much easier to toss the pretzels in a food processor or blender)
1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
1/3 cup all-purpose or white whole wheat flour
Equipment:
oven
baking sheet
wire rack
bowl
Cooking instruction summary:
Pre-heat the oven to 425. Place an oven-safe cooling rack on a baking sheet and lightly mist with cooking spray. Set aside.In a medium bowl, mix together the flour, mustard powder, pepper and garlic powder. Place the chicken chunks into a gallon Ziploc bag and cover with the flour mixture. Seal the bag and shake until the chicken pieces are completely coated.Place the egg whites in a small bowl and the pretzel crumbs in a shallow dish. Dip each flour-coated chicken chunk into the egg whites and then into the pretzel crumbs – coat liberally. Place each coated piece of chicken onto the prepared rack on the baking sheet. When all the chicken is prepared, bake in the oven for 15-18 minutes until chunks are cooked through.
Step by step:
1. Pre-heat the oven to 42
2. Place an oven-safe cooling rack on a baking sheet and lightly mist with cooking spray. Set aside.In a medium bowl, mix together the flour, mustard powder, pepper and garlic powder.
3. Place the chicken chunks into a gallon Ziploc bag and cover with the flour mixture. Seal the bag and shake until the chicken pieces are completely coated.
4. Place the egg whites in a small bowl and the pretzel crumbs in a shallow dish. Dip each flour-coated chicken chunk into the egg whites and then into the pretzel crumbs – coat liberally.
5. Place each coated piece of chicken onto the prepared rack on the baking sheet. When all the chicken is prepared, bake in the oven for 15-18 minutes until chunks are cooked through.
Nutrition Information:
covered percent of daily need
