SKINNY CRISPY PRETZEL-COATED CHICKEN
83% less sat fat • 54% fewer calories than the original recipe. Get golden-crisp chicken from the oven-no frying needed. A coating combo of pretzels and grated Parmesan cheese means savory success, super quick.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.
- Place egg whites and mustard in a shallow dish; beat with a fork to mix. In a larger shallow dish, combine crushed pretzels, cheese, and thyme.
- Dip chicken into the egg white mixture. Press into crumb mixture to coat. Place chicken in a single layer on an ungreased foil-lined baking sheet. Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.
- Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).
Nutrition Facts : Calories 210, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 0 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 chicken breast half, Sodium 380 mg, Sugar 1 g, TransFat 0 g
PRETZEL CRUSTED CHICKEN NUGGETS SALAD
Steps:
- For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
- Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
- For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
- For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.
SKINNY CRISPY-COATED CHICKEN
200 calories • 87% less sat fat than the original recipe. Ready for some crunch? Bite into this mouthwatering crispy chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
- Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.
Nutrition Facts : Calories 200, Carbohydrate 7 g, Cholesterol 120 mg, Fiber 1 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 0 g, TransFat 0 g
PRETZEL-CRUSTED CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
- Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
- Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
- Serve alongside the reserved honey mustard.
HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 349, Fat 2.5 grams, Sodium 928 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 37 grams, Sugar 13.5 grams
PRETZEL CRUSTED CHICKEN NUGGETS RECIPE BY TASTY
Here's what you need: pretzels, shredded parmesan cheese, flour, pepper, eggs, chicken breast
Provided by Tasty
Categories Lunch
Yield 15 nuggets
Number Of Ingredients 6
Steps:
- Cut chicken breasts into 2 inch (5 cm) pieces.
- Mix pretzels and cheese in food processor.
- Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
- Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
- Fry in vegetable oil. Flip several times until fully cooked.
- Serve with ketchup or your favorite dipping sauce!
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE
Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 2.2 milligram of sodium
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