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Pretzel Crusted Chicken Bites Recipe
Pretzel Crusted Chicken Bites Recipe
- Recipe Submitted by Cassata on 09/21/2014
Category: Healthy Recipes, Main Dish, Chicken
Ingredients List
- 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
- 1/2 cup whole wheat flour (or all-purpose)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 and 1/2 cups finely crushed Rold Gold Pretzel Thins (or more, as needed)
- nonstick spray like PAM, olive oil spray, or coconut oil spray (found mine at Trader Joes)
Directions
1. Preheat oven to 400F degrees. Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.
2. If using chicken breasts, pound down and cut into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - simply cut into 1-1.5 inch pieces.
3. Combine flour, salt, and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off any excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers.
4. Bake for 8 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. Serve chicken bites with toothpicks (if using as an appetizer), honey mustard, or this kicked-up cheese sauce. Store any leftovers in the refrigerator for up to 2 days. I chopped them up and put on top of a salad. It was so good!
5. Baked chicken fingers freeze well, up to 2 months. Bake frozen for about 15 minutes (flipping once) at 300F degrees.
2. If using chicken breasts, pound down and cut into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - simply cut into 1-1.5 inch pieces.
3. Combine flour, salt, and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off any excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers.
4. Bake for 8 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. Serve chicken bites with toothpicks (if using as an appetizer), honey mustard, or this kicked-up cheese sauce. Store any leftovers in the refrigerator for up to 2 days. I chopped them up and put on top of a salad. It was so good!
5. Baked chicken fingers freeze well, up to 2 months. Bake frozen for about 15 minutes (flipping once) at 300F degrees.
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