Photo: Honey Mustard Pretzel-Coated Chicken Fingers Recipe
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!
PER SERVING (1/2 of recipe, 4 chicken fingers): 349 calories, 2.5g fat, 928mg sodium, 39g carbs, 1g fiber, 13.5g sugars, 37g protein
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By cbenishay
on June 02, 2012
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These were SO good. I wasn't sure how mashed the pretzels were supposed to be, so for half I did completely blended pretzels and the other half I did a little larger. My family liked the chicken with the larger sized pretzel pieces better. I put a little more sugar than neccasary and it turned out great. What a success!
By lindaw_8290962
Spokane Valley, WA
on May 23, 2012
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BIG hit in our family!! I make many baked chicken recipes and my 26 year old son said this was the BEST! Think I ended up using a few more pretzels crushed (more chicken toobut this is a keeper! Thank you Foodnetwork for carrying Lisa's recipes and TV program! LOVE, LOVE, LOVE!!
By NeetaFay
Willamette Valley
on March 28, 2012
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We all loved this.It was super easy and tasted great. My coating didn't stick as well as it should,but we ate the "bits" off the pan after dinner so what does that tell you?
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