Recipe courtesy of Hungry Girl
Episode: Crispy Crunch
Honey Mustard Pretzel-Coated Chicken Fingers
Total:
35 min
Active:
15 min
Yield:
2 servings
Level:
Easy

Nutrition Info

Total:
35 min
Active:
15 min
Yield:
2 servings
Level:
Easy

Nutrition Info

Ingredients

  • 10 ounces raw boneless skinless lean chicken breast, cut into 8 strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup and 2 tablespoons honey mustard, plus more, for optional dipping
  • 1/4 cup fat-free liquid egg substitute
  • 20 standard-sized (not mini) hard salted thin pretzel twists
  • 1 tablespoon and 1 teaspoon granulated sugar

Directions

Preheat the oven to 375 degrees F.

Season chicken strips with salt and pepper. Set aside.

In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.

Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.

Spray a baking sheet with nonstick spray.

Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.

Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.

Eat and enjoy!

Categories:

IDEAS YOU'LL LOVE

Honey-Ginger Chicken Wings

Recipe courtesy of Tiffani Thiessen

Beer Braised Szechuan Chicken Wings

Recipe courtesy of Lee Anne Wong

Chicken with Spinach

Chicken Shumai

Recipe courtesy of Bill Hurren

Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)

Recipe courtesy of Ching-He Huang

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here