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

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4 - 0

Nutrition per serving

• Kcalories

  400

• Protein

  41g

• Carbs

  32g

• Fat

  12g

• Saturates

  2g

• Fibre

  1g

• Sugar

  18g

• Salt

  2.2g

Ingredients

• 100g salted pretzels
• 12 boneless, skinless chicken thighs
• flour, for dusting
• 2 eggs, beaten with a fork
• 1 tbsp olive oil
• 100ml wholegrain mustard
• 4 tbsp honey
• 1 tsp white wine vinegar
• green veg or salad and potatoes, to serve (optional)

Directions

1. 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.
2. In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. Serve the remaining chicken with the sauce and green veg or salad and potatoes.

Categories: Barbecue, Cuisines