Pretzel Chicken Chunks Food

PRETZEL CHICKEN CHUNKS

Steps:

• Cut the skinless, boneless chicken breast halves into 1 inch cubes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
• Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
• Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

PRETZEL COATED CHICKEN NUGGETS

Steps:

• Pre-heat the oven to 425. Place an oven-safe cooling rack on a baking sheet and lightly mist with cooking spray. Set aside.
• In a medium bowl, mix together the flour, mustard powder, pepper and garlic powder. Place the chicken chunks into a gallon Ziploc bag and cover with the flour mixture. Seal the bag and shake until the chicken pieces are completely coated.
• Place the egg whites in a small bowl and the pretzel crumbs in a shallow dish. Dip each flour-coated chicken chunk into the egg whites and then into the pretzel crumbs - coat liberally. Place each coated piece of chicken onto the prepared rack on the baking sheet. When all the chicken is prepared, bake in the oven for 15-18 minutes until chunks are cooked through.

PRETZEL CHICKEN BITES RECIPE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.
• In a shallow dish or pie plate combine flour, salt, and pepper. In a separate dish, whisk the eggs until beaten. In a third dish add the crushed pretzels. Roll the chicken pieces first in the flour mixture, then dip in the egg and then roll in the crushed pretzels until coated. Place onto the baking sheet.
• Place into the oven and bake the chicken for about 15 minutes, flipping halfway through, until the chicken is cooked through (the internal temperature has reached 165 degrees F.).
• Serve with honey mustard for dipping.

PRETZEL-CRUSTED CHICKEN NUGGETS

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix and bake as directed on package.
• Microwave remaining ingredients in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min.
• Serve chicken with sauce.

PRETZEL-COATED CHICKEN THIGHS WITH PINEAPPLE DIPPING SAUCE

Steps:

• 1. Preheat the oven to 400 degrees F. Line 2 baking sheet with heavy-duty foil; place a cooling rack on one of the pans.
• 2. Pulse the pretzels in a food processor until finely ground. Pour the pretzel crumbs onto the baking sheet without the cooling rack. Add the panko and olive oil and stir to combine. Bake, stirring once, until the crumbs are slightly brown, about 5 minutes; allow the crumbs to cool.
• 3. Pour the flour onto a large piece of foil. Whisk together the buttermilk, 1/4 cup of the mustard, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the chicken thighs on both sides with a pinch of salt and pepper. Set up a breading station, starting with the chicken and followed by the flour, the buttermilk mixture, the pretzel crumb mixture and the pan fitted with a rack.
• 4. Dredge each piece of chicken first in the flour, then in the buttermilk mixture and then in the pretzel crumb mixture, making sure to press the pretzel coating into the chicken; place the chicken pieces on the rack. Bake until the chicken is brown and crispy, about 35 minutes, flipping the pieces halfway through cooking. Let cool 10 minutes, flipping the pieces halfway through so they stay crisp on both sides.
• 5. While the chicken cooks, put the pineapple chunks with their syrup, the remaining heaping tablespoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and process until smooth. Transfer the mixture to a small saucepan and cook over medium heat until the sauce is slightly thickened and resembles apple sauce, about 5 minutes. Set aside to cool slightly.
• 6. Place the chicken on a serving platter along with the pineapple dipping sauce. Be sure to serve the chicken in one even layer so the breading does not steam. Sprinkle both the chicken and the sauce with the chopped chives.

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
• In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.

PRETZEL FRIED CHICKEN

Steps:

• 1. Place chicken breasts between two pieces of parchment and pound evenly until 1/2 inch thin.
• 2. Place pretzels in a zipper bag, blender or food processor and pulse until crushed, similar to bread crumbs. It’s fine if there are slightly bigger pieces of pretzel as well.
• 3. Whisk the crushed pretzels and breadcrumbs in a large, shallow bowl.
• 4. Place the flour on a large plate or shallow bowl and the egg in a shallow bowl.
• 5. Create an assembly line with the bowls by coating each chicken breast first in the flour, tapping to remove any excess, then into the eggs and finally completely coating with the pretzel crumbs.
• 6. Heat a large skillet over medium heat, high heat and add 1/2 inch of oil. When the oil is hot (about 350 degrees on a candy thermometer) add the chicken and cook for 5 minutes on each side or until golden. *
• 7. Serve alone or with favorite dipping sauce.
• * You can also coat the outside of the chicken with cooking spray and air fry for 20 minutes on 350 degree or bake at 425 degrees for 25 minutes or until golden.

PRETZEL CRUSTED CHICKEN

Steps:

• Preheat oven, smoker, or oil. The oven or smoker needs to be 375-400 Degrees F.
• In a mixing bowl, mix together all of the ingredients for the egg mixture, until evenly incorporated. Place the raw chicken into the egg mixture and let it marinate for 10-15 minutes. While the chicken is marinating, put the pretzels into a blender or food processor until they are crushed. It doesn't need to be a fine powder, those little chunks of pretzel are what makes this recipe great. Add the rest of the pretzel breading ingredients to the pretzels and stir until evenly incorporated.
• Put each piece of chicken into the breading mixture, 1 at a time. Make sure each piece of chicken is completely covered in the breading. Place the chicken in the hot oil until the internal temperature of the chicken is 165 degrees F. If you are using the oven or smoker, place the chicken on a baking sheet and bake until the internal temperature of the chicken reaches 165 degrees F. This usually takes 15-20 minutes in the oven or smoker. Enjoy! Serve on a sandwich, or by themselves as chicken tenders.

PRETZEL-CRUSTED, OVEN-FRIED CHICKEN WITH BUFFALO-BLUE CHEESE DIPPING SAUCE

Steps:

• CHICKEN:
• Mix together the eggs and wing sauce marinade. Put the chicken large plastic baggie and pour the marinade over the chicken. Put the chicken in the fridge and let it marinate for an hour.
• While the chicken is marinating, put the pretzels in the food processor and pulse until they're ground into crumbs. Don't puree so that the pretzels are completely ground - you want a few chunks for texture. Mix in the flour, dried thyme, garlic powder, olive oil and black pepper until combined. Add the mixture to a shallow dish.
• After the chicken is done marinating, preheat the oven to 450 degrees F. Then, dredge the chicken in the pretzel mixture, shaking off any excess. Add the chicken to a wire rack placed on top of a baking sheet. Spray the chicken with cooking spray or olive oil. Bake for 15 minutes. Flip the chicken, spray with more cooking spray and bake for another 15 minutes.
• Turn the heat down to 375 degrees F and cook for an additional 15-20 minutes or until the chicken is cooked through.
• SAUCE:
• Add the ½ cup blue cheese, mayonnaise, wing sauce and lemon juice to the food processor and puree until smooth and combined. Add salt and pepper to taste. Mix in the last two tablespoons blue cheese by hand. This gives the sauce a bit of chunky texture while the pureed blue cheese gives the sauce a more even blue cheese flavor.
• Serve the buffalo blue cheese sauce alongside the chicken or drizzle it over the chicken along with more blue cheese crumbles.

PRETZEL CHICKEN CHUNKS

Steps:

• Cut the skinless, boneless chicken breast halves into 1 inch cubes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
• Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
• Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

PRETZEL CHICKEN CHUNKS

Steps:

• Cut the skinless, boneless chicken breast halves into 1 inch cubes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
• Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
• Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

PRETZEL CHICKEN CHUNKS

Steps:

• Cut the skinless, boneless chicken breast halves into 1 inch cubes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
• Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
• Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

PRETZEL CHICKEN CHUNKS

Steps:

• Cut the skinless, boneless chicken breast halves into 1 inch cubes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
• Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
• Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

PRETZEL CHICKEN CHUNKS

Steps:

• Cut the skinless, boneless chicken breast halves into 1 inch cubes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
• Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
• Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.