Pretzel Crusted Drumsticks Food

PRETZEL-CRUSTED DRUMSTICKS

Steps:

• In a shallow bowl, combine the butter, cayenne and garlic powder. In another shallow bowl, combine the pretzels, pecans and pepper. Dip chicken in butter mixture, then roll in pretzel mixture., Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 180°, turning once.

SPICY PECAN CRUSTED CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
• Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
• Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.

DELICIOUS DRUMSTICKS

Steps:

• Heat the oven to 425 degrees.
• Mix flour, salt, paprika and pepper in a bowl.
• Dip chicken drumsticks into margarine; roll in flour mixture to coat.
• Arrange in an ungreased square pan, 8x8x2 inches.
• Bake uncovered until juice of chicken is no longer pink when centers of thickest pieces are cut, about 50 minutes.

PRETZEL DESSERT

Steps:

• In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping., Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.,

OVEN-FRIED DRUMSTICKS

Steps:

• Preheat oven to 450°F Pour the vegetable oil evenly over the bottom of a 15- x 10- x 1-inch baking pan.
• Combine the baking mix, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning and black pepper in a large bowl. Mix well. Pour into a paper bag.
• Add the chicken drumsticks, a few at a time, to the bag. Shake the bag to coat drumsticks. Arrange on the prepared baking pan.
• Bake the chicken, turning once, until juices run clear when pierced with the tip of a knife, about 30 minutes. Transfer to a serving dish. Serve immediately.

PRETZEL-CRUSTED DRUMSTICKS

Steps:

• In shallow bowl, combine butter, cayenne and garlic powder.
• In another shallow bowl, combine the pretzels, pecans and pepper.
• Dip chicken in butter mixture, then roll in pretzel mixture.
• Place in greased 13x9x2" baking dish.
• Bake uncovered at 350 for 50-55 minutes or until the chicken juices run clear, turning once.

PRETZEL-CRUSTED CHICKEN

Steps:

• Cut a horizontal slit in one side of each chicken breast half to within 1/2 inches of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
• Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels.
• Bake, uncovered, at 350°F for 40-45 minutes or until chicken juices run clear. Yield: 4 servings.

PRETZEL-CRUSTED CHICKEN (TASTE OF HOME)

Steps:

• * Cut a horizontal slit in one side of each chicken breast half to within 1/2 inches of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
• * Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer inserted in chicken reads 170°. Yield: 4 servings.

PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS

Steps:

• Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs., In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink., Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper., Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.

CHOCOLATE-DIPPED PRETZEL RODS

Steps:

• Place almonds in a shallow dish. In a large glass measuring cup, microwave caramels and water on high until caramels are melted, stirring every minute., Dip three-fourths of each pretzel into caramel, allowing excess to drip off. (Reheat caramel in microwave if mixture becomes too thick for dipping.) Roll in almonds. Place on waxed paper until set. , In a microwave, melt white baking chips; stir until smooth. Dip half of the caramel-coated pretzels in white baking chips, allowing excess to drip off. Add sprinkles if desired; return to waxed paper to set. Repeat with chocolate chips and remaining pretzels., Store in airtight containers or wrap in cellophane gift bags and tie with ribbon.