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Pretzel-crusted Chicken Nuggets
Forget the messy platter of deep-frying! These homemade chicken nuggets will please your whole family. Plus, they're freezer-friendly, so you could make extra to have on hand for weekend lunches or babysitter nights.
Prep Time: 00:20
Cook Time: 00:25
1 1/2 - 2 pounds of chicken thighs, trimmed of excess fat
4 cups of pretzel sticks
2 tablespoons of almond or dairy milk
1/2 teaspoon of black pepper
1Preheat the oven to 400 degrees.
2Cut chicken thighs into one-inch pieces. I usually get 4-5 nuggets out of one thigh.
3In a Vitamix or food processor, grind pretzels into a flour-like texture, with very few fine pieces remaining.
4Pour pretzel-flour onto a plate. Stir in black pepper.
5In a wide, shallow bowl or pie tin, whisk egg and add milk.
6Lay out an assembly line on your counter, with your chicken, then egg mix, followed by your pretzel flour, and your sprayed sheet pan at the end. With one hand, dip the chicken into the egg, letting it get coated. Using the same hand, transfer the chicken into the pretzel-flour. Using your opposite hand, toss the chicken in the flour until coated. Then place it on the sheet pan.
7Place sheet pans into the oven. Cook the chicken for 20-25 minutes, until the outside coating is toasted and crisp.
You could easily make this recipe gluten-free by using gluten-free pretzels. You could also substitute the chicken thighs for chicken breasts if that is what you prefer or have on hand.
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