I’ve rediscovered my love for chicken nuggets — the homemade kind. These are not the frozen, heavily fried nuggets you might avoid, but simple, lighter nuggets you can make at home with endless flavor variations. They’re easy, satisfying, and always a hit with kids and adults alike.
One of my favorite recent twists is using crushed pretzels for the coating. Pretzel Crisps — those thin, crunchy pretzel chips available in many bold flavors — work beautifully. The fun part is you can let the pretzel flavor do the seasoning work: try Buffalo Style for a tangy kick or Jalapeño Jack for a little heat. Both versions were a hit and disappeared fast. These pretzel-crusted nuggets are crisp, flavorful, and simple to prepare.
Pretzel-Crusted Chicken Nuggets
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Ingredients
- 1 cup flour
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 eggs, whisked (or substitute 3 egg whites)
- 2 cups finely crushed pretzels (Pretzel Crisps work well)
- 3 boneless, skinless chicken breasts, cut into bite-sized (about 1-inch) pieces
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil; you may need two sheets depending on batch size.
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Set up an assembly line: in one bowl whisk the flour with salt and pepper, in a second bowl beat the eggs, and in a third bowl place the crushed pretzels.
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Working one piece at a time, coat each chicken piece in the flour mixture, then dip into the eggs, and finally press into the crushed pretzels to fully coat. Arrange the coated pieces on the prepared baking sheet.
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Bake for about 20 minutes, or until the chicken is cooked through and the coating is golden and crisp. Cooking time will vary slightly with nugget size. Serve warm with your favorite dipping sauce.
Additional Info
Did you make this?Tell me how it turned out in the comments below!
Disclosure: I received samples of Pretzel Crisps. All opinions are my own.